The Mexican who loved Quinoa
Tangy quinoa that’s a must-try at your next week-night dinner.
Ingredients
1
tablespoon
olive oil
2
cloves
garlic
minced
1
jalapenos
minced
1
cup
quinoa
1
cup
vegetable broth
1
can black beans
drained and rinsed, 15-ounce
1
can fire-roasted diced tomatoes
14.5 oz
1
cup
corn kernels
1
teaspoon
chili powder
1/2
teaspoon
cumin
Kosher salt and freshly ground black pepper
to taste
1
avocado
halved, seeded, peeled and diced
Juice of 1 lime
2
tablespoons
chopped fresh cilantro leaves
Instructions
Heat olive oil in a skillet over medium heat.
Add garlic and jalapeno, 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 for about 20 minutes.
Stir in avocado, lime juice and cilantro and serve.