
Prep time: 10 mins
Cook time: 25 mins
Cost: $
Servings: 4
Ingredients:
1 cup quinoa
1 cup vegetable broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can fire-roasted diced tomatoes, drained
1 15-ounce can corn kernels
1 avocado, halved, seeded, peeled and diced
2 cloves garlic, minced
1 jalapeño, minced, optional
2 tbsp chopped fresh cilantro, optional
2 tbsp lime juice
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and pepper, to taste
Instructions:
In a large pan, heat 1 tbsp of olive oil over medium heat. Add garlic and optional jalapeño and cook for a minute until fragrant, stirring frequently.
Add 1 cup of quinoa, 1 cup of vegetable broth, beans, tomatoes, corn, 1 tsp of chili powder and 1/2 tsp of cumin. Stir until well combined. Season with salt and pepper, to taste.
Bring to a boil. Cover, reduce heat and simmer until quinoa is cooked through (about 20 minutes).
Add diced avocado, 2 tbsp of lime juice and optional cilantro, and serve.