Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp olive oil (or vegetable oil)
  • 2 cloves garlic (minced)
  • 1 jalapeno (seeded and minced)
  • 1 cup quinoa
  • 1 cup vegetable stock
  • 1 oz can black beans (drained and rinsed thoroughly, 15-)
  • 1 oz can diced tomatoes (14.5, DON'T drain)
  • 1 cup frozen corn (thawed)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • salt and black pepper (to taste)
  • 1 avocado (diced)
  • Juice of 1 lime (plus additional lime wedges for garnish)
  • 2 Tbsp fresh cilantro (minced)

Instruction

  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and saute, stirring frequently, until fragrant, about 1-2 minutes.
  • Stir in quinoa, vegetable stock, black beans, can of tomatoes, thawed corn, chili powder and cumin, salt and pepper. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through and translucent, about 30 minutes. Top with avocado, cilantro, and squeeze lime juice over the top.