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
½ teaspoon cayenne pepper (optional, if you like extra spice)
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
1. Heat olive oil in a large skillet over medium high heat.
2. Add minced garlic and jalapeno. Stir frequently while cooking. Cook for about 1 minute (until fragrant).
3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cayenne (optional) 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.
4. Serve immediately.
This dish is a great source of protein, fiber, iron, calcium, and heart-healthy fats!