Step 1

1 In a medium pot over medium-high heat, heat 2 tablespoons of the oil until shimmering

Step 2

2 Add the onion, garlic, smoked paprika and crushed red pepper flakes

Step 3

3 Cook, stirring occasionally, until the vegetables begin to brown at the edges, about 5 to 8 minutes

Step 4

4 Add the quinoa; stirring frequently, until the grains darken and start to pop, about 3 to 5 minutes

Step 5

5 Add the water and 1/2 teaspoon of salt; once the mixture comes to a boil, reduce the heat to low, cover and cook for 17 to 20 minutes, until the water is absorbed and the quinoa is tender

Step 6

6 (If quinoa is still wet, uncover, increase the heat a bit and cook, stirring, for an additional 1 to 3 minutes

Step 7

7 ) Remove from the heat

Step 8

8 Meanwhile, position an oven rack about 6 inches from the broiler element; preheat the broiler

Step 9

9 On a rimmed baking sheet, toss the red bell pepper strips and corn with the remaining tablespoon of oil and season with a pinch of salt

Step 10

10 Spread the mixture in a single layer; broil for 10 to 12 minutes until charred in spots, stirring once or twice, as needed, to prevent burning

Step 11

11 Fold the charred vegetables, the tomatoes, pumpkin seeds and cilantro into the cooked quinoa

Step 12

12 Transfer the mixture to a large platter or serving bowl

Step 13

13 Top with the crumbled goat cheese, and serve

Step 14

14 NOTE: Toast the pumpkin seeds in a small, dry skillet over medium-low heat, until fragrant and lightly browned, shaking the pan occasionally to avoid scorching

Step 15

15 Cool completely before using