Veggie-Loaded Quinoa Bowl

Begin by placing the water, quinoa, and a small amount of salt in a saucepan over high heat. Allow the mixture to reach a rolling boil, then decrease the heat to a lower setting and cover the saucepan. Continue to cook until the quinoa is tender, which should take approximately 20 minutes. Once cooked, carefully pour the contents into a mesh strainer to drain excess water; set it aside for now.

While the quinoa is cooking, heat a moderate amount of olive oil in a saucepan over medium heat. Introduce the minced garlic into the saucepan and cook until it becomes soft and loses its pungency, taking around 2 minutes to achieve this. Next, add the sliced bell pepper and corn to the saucepan and continue cooking until the pepper becomes tender, approximately 5 minutes later. Add a sprinkle of oregano, cumin, salt, and black pepper to the saucepan and cook for an additional minute. Finally, stir in the cooked quinoa and chopped green onions to combine; serve hot or chilled.