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In today's fast-paced world, finding the balance between nutritious eating and quick meal preparation can be a challenge. One-Skillet Taco Quinoa Delight offers an ideal solution for those seeking a wholesome dish that caters to various dietary needs, including vegetarian and gluten-free options. This recipe is not only packed with flavor but also provides a balanced combination of proteins, vegetables, and grains, making it a perfect choice for busy weeknights or meal prepping. The one-pot nature of this dish means minimal cleanup, allowing you to spend more time enjoying your meal and less time washing dishes.

One-Skillet Taco Quinoa with Black Beans

Discover the simplicity and flavor of One-Skillet Taco Quinoa Delight, a nutritious and quick meal solution perfect for busy weeknights. This one-pot recipe combines protein-packed quinoa, black beans, fresh vegetables, and aromatic spices for a tasty dish that caters to various dietary needs, including vegetarian and gluten-free. Minimal prep and cleanup make it an ideal choice for meal prepping or enjoying a satisfying dinner. Customize your serving with toppings like avocado or fresh cilantro for an extra burst of flavor!
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Ingredients
  

1 cup quinoa, rinsed

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

2 cups vegetable broth or water

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional toppings: avocado, shredded cheese, sour cream, jalapeños

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for about 3-4 minutes, until softened.

    Add the minced garlic, red bell pepper, and green bell pepper to the skillet. Sauté for an additional 3-4 minutes until the peppers are tender.

      Stir in the quinoa, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 1 minute, stirring frequently to toast the spices and quinoa lightly.

        Add the black beans, corn, and vegetable broth (or water) to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for about 15-20 minutes, or until the quinoa is cooked and has absorbed the liquid.

          Once cooked, remove the skillet from heat and fluff the quinoa with a fork. Taste and adjust seasoning if necessary.

            Garnish with fresh cilantro and serve with lime wedges. Add optional toppings like diced avocado, shredded cheese, sour cream, or jalapeños as desired.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings