Mexican Quinoa

Name: Mexican Quinoa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 Tbsp Olive Oil; 2 Garlic Cloves ( Minced); 1 Jalapeno (Minced); 1 Cup Quinoa; 1 Cup Vegetable Broth; 15 oz Can Black Beans (Drained and rinsed); 14.5 oz Can Fire-Roasted Diced Tomatoes; 1 Cup Corn Kernels; 1 tsp Chili Powder; 1/2 tsp Cumin; Salt and Pepper to Taste; 1 Avocado (Halved, seeded, peeled, and diced); 1 Lime Juice; 2 Tbsp Fresh Cilantro Leaves (Chopped)

Christina Livengood

Prep 10 mins10m

Cook 25 mins25m

Serves 4

Ingredients

1 tbsp Olive Oil
2 Garlic cloves (Minced)
1 Jalapeno (Minced)
1 cup Quinoa
1 cup Vegetable Broth
15 oz cans Black Beans (Drained and rinsed)
14.5 oz cans Fire-Roasted Diced Tomatoes
1 cup Corn Kernels
1 tsp Chili Powder
½ tsp Cumin
Salt and Pepper to Taste
1 Avocado (Halved, seeded, peeled, and diced)
1 Lime Juice
2 tbsps Fresh Cilantro Leaves (Chopped)

Instructions

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1
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about .
2
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 . Stir in avocado, lime juice and cilantro.
3
Serve immediately.

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