For The Mexican Quinoa:

• 1 tablespoon vegetable oil
• 1 medium-sized onion chopped
• 2 small bell peppers chopped (or 2 jalapeno peppers, seeded and chopped)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 cloves of garlic peeled and minced
• 1 cup of white quinoa rinsed and drained
• 1 (15 oz.) can black beans, drained and rinsed
• 1 can corn rinsed (1 to 1 1/2 cups of fresh or frozen corn would also work)
• 1 can 15 oz. diced tomatoes, with all their juices
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup water or vegetable broth
• ¼ cup fresh cilantro chopped – plus more as a garnish

As Garnish (pick & choose):

• 1 ripe avocado
• 1 lime cut into wedges
• pickled vegetables optional
• A handful of pumpkin seeds optional