With a little Mexican spice to this dish, its a quick and easy meal. Its a healthy morning filler or you can make it a large and full scale dinner! Its as easy as just throwing the ingredients together.
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 jalapeno minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 can black beans drained and rinsed
- 1 can fire-roasted diced tomatoes
- 1 cup corn kernels frozen/canned/roasted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and freshly ground black pepper
- 1 avocado diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
Within a skillet, you will throw the jalapeno and the garlic and move it around for about one minute. Set the heat to a medium high.
When making the quinoa, this is where you will put everything else in, so toss in your broth, tomatoes, corn, beans, chili powder, and cumin. Let it all boil, and once it boils cover it and reduce the heat so that the water simmers for 20 minutes. After done, throw the avocado, cilantro and the lime juice to finish it.