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Welcome to the world of culinary simplicity with a twist of nutrition! Today, we're diving into a recipe that is close to my heart—Mom's Instant Delight. This flavorful quinoa dish is not just a feast for the taste buds but also a celebration of health and convenience. Perfect for busy weeknights or casual family gatherings, this dish brings together a medley of vibrant ingredients in a way that is both satisfying and nourishing.

As soon as my mom tasted it, she rushed over to get the recipe from me.

Discover the simplicity and nutrition of Mom's Instant Delight, a flavorful quinoa dish that’s perfect for busy weeknights and family gatherings. This vegan, gluten-free recipe combines protein-packed quinoa with vibrant vegetables and aromatic spices, making it a healthy and satisfying choice for everyone. Easy to prepare and customizable, it's a perfect meal prep option. Dive into a burst of flavors and nourishment from the comfort of your kitchen!
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Ingredients
  

2 cups of quinoa, rinsed and drained

4 cups of vegetable broth

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Cook the Quinoa: In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.

    Sauté the Vegetables: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it starts to soften.

      Add the Garlic and Peppers: Stir in the minced garlic, diced red and yellow bell peppers, and cook for another 5-7 minutes, or until the peppers are tender.

        Season: Add the halved cherry tomatoes, smoked paprika, cumin, salt, and pepper to the skillet. Stir well and let it cook for an additional 2-3 minutes to allow the flavors to meld.

          Combine Everything: Add the cooked quinoa, black beans, and corn to the skillet. Mix until everything is well combined and heated through. Adjust seasoning with salt and pepper if needed.

            Serve: Remove from heat and garnish your dish with fresh cilantro. Serve warm with lime wedges on the side for added zest.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6