Step 1

In a large pot or deep skillet, sauté the diced onion and bell pepper in olive oil (1 tablespoon) over medium-high heat until softened and browned (about 5 minutes).

Step 2

Add garlic and stir; sauté for thirty seconds (or until fragrant).

Step 3

Add rinsed quinoa (3/4 cup), cumin (1 teaspoon), cayenne pepper (1/4 teaspoon), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; stir to coat.

Step 4

Add vegetable broth (1.5 cups), stir, and bring to a boil.

Step 5

Turn heat to low and simmer covered for approximately 20 minutes, or until quinoa is cooked.

Step 6

Stir in frozen corn (1 cup), black beans (3 cups), and fresh cilantro (1/2 cup); continue cooking on low heat until beans and corn are heated through (about 5 minutes). Taste and adjust seasoning as necessary.

Step 7

Serve, and top with optional fixings in a bowl or in a wrap as a burrito if desired.