- 1 cup quinoa
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels, fresh or frozen
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cook the quinoa according to package instructions.
- In a large skillet, heat the olive oil over medium heat.
- Add the bell pepper and cook for 3 minutes.
- Add the black beans and corn and cook for an additional 3 minutes.
- Season with salt and pepper to taste.
- Serve in bowls with cooked quinoa.
vegetarian
gluten-free
quinoa
beans
corn