Spicy Quinoa, Bean, and Pepper Salad

Ingredients

• 1 teaspoon chile oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 large red bell pepper, chopped
• 3/4 cup red quinoa
• 1 1/2 cups vegetable broth
• 1/2 teaspoon chipotle pepper powder, or more to taste
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn kernels (optional)

Directions

Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.

Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.

Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.