Step 1

Sauté onion and bell pepper in skillet with olive oil over medium heat for about 5 minutes, until the onion is softened and translucent.

Step 2

Add minced garlic. Cook for an additional 30 seconds, until golden and fragrant.

Step 3

Stir in stock, diced tomatoes with juice, quinoa, salt, chili powder, cumin, and cayenne pepper.

Step 4

Simmer over medium-high heat until the quinoa softens, about 20 minutes.

Step 5

Add corn kernels and black beans. Cook for an additional 5 minutes, stirring occasionally until cooked through.

Step 6

Serve and enjoy!