Mexican Quinoa
Ingredients
Units
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- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup chicken broth (or vegetable)
- 1 can black beans, drained and rinsed
- 1 can fire-roasted diced tomatoes
- 1 cup corn kernels, frozen, canned or roasted
- 1 tsp chili powder
- 1/2 tsp cumin
- salt & pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- 1 juice of 1 lime
- 2 tbsp chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, 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. Serve immediately.