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Mexican Quinoa

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Ingredients

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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

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  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. Serve immediately.

Find it online: https://recipes.jordanprins.com/mexican-quinoa/