4 Servings 25 min Cook
1 Tbsp Olive Oil
2 Cloves, minced Garlic
1 Pepper Jalapeno Peppers
1 Cup Quinoa
1 Cup Vegetable Broth
2 Cup Black Beans
1 Can Tomatoes
1 Cup kernels Corn
1 Tsp Chili Powder
1/2 Tsp, ground Cumin
1 Dash Salt
1 Dash Pepper
1 Fruit, without skin and seed Avocados
1 Lime yields Lime Juice
2 Tbsp Fresh Cilantro
Heat olive oil in a large skillet over medium high heat.
Add minced garlic and minced jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable 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.
Makes enough for 4 hearty portions.
