Mexican Quinoa

INGREDIENTS:

3 cloves garlic, minced

1 jalapeno, minced


1 cup quinoa

1 cup vegetable broth plus more for sautéing

1 (14.5 oz) can black beans, drained and rinsed

1 (14.5 oz) can fire-roasted diced tomatoes


1 (14.5 oz) can corn (I like fire roasted but any kind will do)

1 tsp chili powder


1/2 tsp cumin


1/2 tsp onion powder

1/2 tsp oregano

Salt, black pepper, and/or Cajun spice to taste

1 avocado, diced

Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1.     Heat a splash of veggie broth 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, and seasonings.

3.     Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.

4.     Stir in avocado, lime juice and cilantro. Bon Appetit!

Adapted from Damn Delicious