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Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!

ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 15 oz. canned black beans, drained and rinsed
  • 14.5 oz. fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • ½ 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

directions

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. 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.
3. Serve immediately.

source

Courtney Champion

servings/yield

4 servings

cuisine

North American : United States : Southwestern

course

Main

preparation times

• Prep: 10 Minutes
• Cook: 25 Minutes
• Total Time: 35 Minutes