Emily Dingmann is a Nutritionist and recipe developer who helps parents figure out what’s for dinner through Emily’s weeknight dinner club and recipes on myeverydaytable.com and Instagram @myeverydaytable.
1 Tbsp olive oil
1 small onion, diced
1.5 cups quinoa (uncooked)
1 green pepper, diced
1 cup frozen corn
12 oz jar thin salsa (1.5 cups)
1.5 cups chicken or vegetable broth
1–15.5 oz can black beans, drained and rinsed
1 cup shredded cheddar cheese
toppings: sour cream, avocado, cilantro, green onion
Heat oil in large skillet.
Add onion and cook for about 3 minutes.
Stir in quinoa, and let toast for about 1 minute.
Add pepper, corn, salsa, broth and beans to skillet. Stir to combine.
Bring to a boil.
Reduce heat to a low simmer and cover.
Cook for 25 to 30 minutes, stirring occasionally, until quinoa is cooked through.
Remove from heat and stir in cheese.
Season with salt and pepper to taste.
Top with desired toppings.