Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
5 stars (253 ratings)
Ingredients
1tablespoonolive oil
2clovesgarlic, minced
1jalapeno, minced
1cupquinoa
1cupvegetable broth
115-ounce can black beans, drained and rinsed
114.5 oz can fire-roasted diced tomatoes
1cupcorn kernels, frozen, canned or roasted
1teaspoonchili powder
½teaspooncumin
Kosher salt and freshly ground black pepper, to taste
1avocado, halved, seeded, peeled and diced
Juice of 1 lime
2tablespoonschopped fresh cilantro leaves
Instructions
Heat olive oil in a large skillet over medium high heat. Add garlic and 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.