Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small red onion, halved and thinly sliced
• 1 red bell pepper, stem and seeds removed and chopped small
• 1 poblano (pasillo) pepper, stem and seeds removed and cut in thin matchstick-size pieces
• 2 garlic cloves, finely chopped or pressed through a garlic press
• 1 teaspoon ground cumin
• 1 cup quinoa
• 2 cups water
• 1 cup frozen corn, thawed
• 1 cup grated Monterrey Jack or white cheddar cheese (optional)
• 2 tablespoons finely chopped fresh cilantro

Serves 4 as a main