Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 1/2 medium sized white onion (chopped)
  • 2 cloves garlic (minced)
  • 1 jalapeño (chopped)
  • 2 cups frozen corn
  • 1 cup quinoa
  • 1 14 oz can black beans (drained and rinsed)
  • 1 14 oz can fire roasted tomatoes
  • 2 tbsp taco seasoning*
  • 1 3/4 cups vegetable or chicken broth
  • 1 lime
  • 1 cup shredded pepperjack cheese ((optional))
  • 1 avocado (sliced (optional))
  • 1 cup chopped fresh cilantro (optional)

Instruction

  • Begin by heating your oven to 425 degrees.
  • In a large skillet, heat the olive oil over medium heat. Add onion, garlic, jalapeño, and corn. Cook for 5-7 minutes until fragrant, and the onion is translucent.
  • Add quinoa, tomatoes, beans, taco seasoning, and broth. Stir to mix all together. Bring mixture to a boil, cover and reduce heat to low (simmer). Keep covered for about 15-20 minutes, or until quinoa has absorbed the liquid and is nice and fluffy.
  • Squeeze lime juice over the top of the quinoa. Top with pepperjack cheese (if using), and place in the oven for 5 minutes or until the cheese is nice and bubbly.
  • Serve hot with sliced avocado or fresh cilantro (if using).