Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapenos, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 can black beans, drained and rinsed
- 1 can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
Directions
Heat olive oil in a large skillet over medium high heat. Add garlic, jalapeno, then stir for 1 minute. Stir in quinoa, broth, beans, tomatoes, corn, chili powder, cumin, salt and pepper. Bring to a boil; cover, reduce heat and simmer 20 minutes. Stir in avocado, lime juice and cilantro.