Vegan Southwest Quinoa

Ingredients:
1 cup quinoa
1 can black beans, drained and rinsed
1 red bell pepper, diced
1 cup corn kernels (fresh or frozen)
1/2 red onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons lime juice
1 avocado, diced
2 green onions, sliced
Instructions:
Rinse quinoa in a fine mesh strainer and transfer to a medium-sized saucepan. Add 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer for about 15-20 minutes or until the water is absorbed and the quinoa is tender.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1-2 minutes or until fragrant. Add red onion and sauté for 2-3 minutes or until soft.
Add red bell pepper, corn, black beans, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for about 5-7 minutes or until the vegetables are tender.
Add cooked quinoa to the skillet and stir to combine.
Remove from heat and stir in lime juice.
Serve the quinoa in bowls and top with diced avocado and sliced green onions. Enjoy!
Note: You can also add chopped tomatoes, jalapeño peppers, or cilantro to the recipe for additional flavor.