In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the finely chopped red pepper and onion, stirring occasionally until they become soft and fragrant, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
Stir in the uncooked quinoa, ground cumin, and a pinch of salt and pepper. Mix well to coat the quinoa with the flavors from the vegetables.
Add the vegetable broth, salsa, frozen corn, chickpeas, and black beans to the skillet. Stir everything together, making sure the quinoa is submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
Once the quinoa is fully cooked, stir in the nutritional yeast for a cheesy flavor. Taste and adjust the seasoning with additional salt and pepper if needed. Remove from heat and let it sit, covered, for 5 minutes.
Fluff the quinoa with a fork and serve warm, garnished with fresh cilantro. Enjoy this Delicious One-Pan Mexican Quinoa as a satisfying main dish or a hearty side!
