Heat a medium sauce pot over medium-high heat. Once hot, add 1 tablespoon olive oil. Add the dry quinoa and toast for about 2 minutes. Stir frequently for even cooking.
Add the seasonings: nutritional yeast, cumin, chili powder, garlic powder, onion powder, salt, turmeric. Toast another 30 seconds to bloom the spices.
Add in the fire roasted tomatoes with juices and the vegetable broth. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low to low heat.
Once simmering, cover with a lid and simmer until all liquid is absorbed, about 15 minutes.
Prep toppings while the quinoa cooks. Once cooked through, fluff with a fork and mix in the drained black beans, cilantro and lime juice.
To make a salad, serve on top of lettuce with the corn, bell pepper, red onion and other optional toppings. Enjoy hot or cold.
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Notes
Beans: Black beans, red beans and kidney beans all work. Make sure to drain and rinse the beans before adding to the quinoa.
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Enjoy hot or cold.
Freezing: Let cool to room temp before transferring to a freezer safe container. Freeze for up to 3 months. Let thaw overnight in the fridge before enjoying.