A vibrant and flavorful quinoa dish with a Latin-inspired twist, perfect for any meal.
Toast the quinoa in a dry non-stick skillet over medium heat until it crackles and becomes aromatic, about 3 to 5 minutes.
Stir constantly to prevent burning and ensure even toasting.
Transfer the toasted quinoa to a fine sieve and rinse thoroughly under running water until the water runs clear.
Rinsing removes the natural bitterness of quinoa.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and diced red bell pepper, cooking until softened, about 2 to 3 minutes.
Stir frequently to prevent sticking and ensure even cooking.
Add the minced garlic and chopped green chilies to the saucepan, cooking for about 1 minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the chili powder and ground cumin, cooking for another minute to release their flavors.
Toast the spices briefly to enhance their aroma.
Add the rinsed quinoa, black beans, and 2 cups of water to the saucepan. Bring to a simmer and add the dried cilantro.
Stir well to ensure even distribution of ingredients.
Reduce the heat to low, cover, and cook until the quinoa is tender and most of the liquid is absorbed, about 20 to 25 minutes.
Check occasionally to ensure the quinoa doesn't stick to the bottom.
Add the roasted pumpkin seeds, chopped scallions, fresh cilantro, lime juice, and sea salt to the cooked quinoa. Mix gently to fluff and combine.
Taste and adjust seasoning as needed.
Serve the quinoa warm, garnished with additional fresh cilantro and a lime wedge if desired.
Pair with a side salad or grilled vegetables for a complete meal.
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