Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 jalapeno (minced)
- 1 cup quinoa
- 1 cup vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 1 14.5 oz can fire-roasted diced tomatoes
- 1 cup corn kernels (frozen, canned or roasted)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper (to taste)
- 1 avocado (halved, seeded, peeled and diced)
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
Instruction
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
- Serve immediately.
