Ingredients for 6 servings
- 2 Cups Quinoa, Uncooked
- 4 Tablespoons Olive Oil
- 4 Cloves Garlic, Minced
- 2 Jalapeño, Sliced
- 4 (14.5 Ounce) Cans Vegetable Broth
- 2 (15 Ounce) Cans Black Beans, Drained & Rinsed
- 2 (14.5 Ounce) Cans Fire Roasted Diced Tomatoes
- 2 Cups Corn Kernels
- 2 Teaspoons Chili Powder
- 1 Teaspoon Cumin
- 1 Avocado, Diced
- Juice of 4 Limes
- ¼ Bunch of Cilantro, Chopped
- Salt & Pepper to Taste
Preparation
In a large skillet, heat olive oil over medium heat. Add garlic and jalapeño, cooking for 1 minute until fragrant. Stir in quinoa, beans, tomatoes, vegetable broth, corn and spices. Bring to a boil: cover, reduce heat and simmer about 20 minutes.
Quinoa will bloom and looks like a split seed when done cooking. Remove from heat, stir in avocado, lime juice and cilantro. Serve Immediately.
