Spicy Quinoa, Bean, and Pepper Salad

Ingredients

• 1 teaspoon chile oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 large red bell pepper, chopped
• 0.75 cup red quinoa
• 1.5 cups vegetable broth
• 0.5 teaspoon chipotle pepper powder, or more to taste
• 0.25 teaspoon cayenne pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn kernels

Steps

1. Heat chile oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, 5 to 7 minutes. Add bell pepper; cook and stir until slightly tender, 1 to 2 minutes.
2. Stir in quinoa, then pour in vegetable broth; season with chipotle pepper powder and cayenne pepper. Bring to a boil, cover the saucepan, reduce heat to low, and simmer until quinoa is tender, about 20 minutes.
3. Stir black beans and corn into quinoa mixture until well combined. Simmer until beans and corn are heated through, about 5 minutes more.