Instructions

• Prep all ingredients: dice 1 yellow onion and 1 medium carrot; mince 3–4 cloves garlic; rinse 1/2 cup white quinoa under cold water until the water runs clear and drain; rinse and drain the 15 oz can black beans; chop 1/2 cup fresh cilantro; open the 15 oz can diced tomatoes and measure 1 cup sweet corn. Measure out the spices (1 tsp ground cumin, 1 tsp smoked paprika or chili powder, 1 tsp dried oregano) and have 5 cups vegetable broth and 1 Tbsp fresh lime juice ready (lime juice optional).
• Heat a large stockpot over medium-high heat. Add about 3 tablespoons of the vegetable broth to the pot (this is for a no‑oil sauté).
• Add the diced onion and carrot to the pot and sauté, stirring occasionally, for 7–8 minutes or until the onion is translucent and the carrot has begun to soften. Add a little more broth as needed to prevent sticking.
• Add the minced garlic, ground cumin, smoked paprika (or chili powder), and dried oregano. Stir and cook for 1–2 minutes until the garlic is fragrant.
• Add the remaining vegetable broth, the canned diced tomatoes with their juices, the rinsed and drained black beans, the rinsed quinoa, and the sweet corn. Stir to combine and bring the mixture to a gentle simmer.
• Once simmering, reduce the heat to low, cover the pot, and cook for 15–20 minutes, or until the quinoa is cooked through and tender and most of the liquid is absorbed. If necessary, uncover and simmer a few minutes to reach your desired consistency.
• Remove the pot from the heat and stir in the chopped cilantro and 1 tablespoon fresh lime juice, if using.
• Taste and adjust seasonings as desired (for example, more lime juice, cilantro, or hot sauce). Serve hot with optional toppings such as diced avocado, tortilla chips, extra lime juice or cilantro, and hot sauce.