Heat a skillet or stockpot over medium-high heat and add olive oil. Once the pan has warmed, add garlic and jalapeño. Cook, stirring frequently, until fragrant (about 1 minute).
Add the diced red and green bell pepper and cook until just tender.
Stir in the 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 chopped avocado, lime juice, and dairy-free cheese shreds.
Notes:
Quick Tips:
Want more veggies? Try adding diced bell peppers, zucchini, mushrooms, or carrots.
To make it cheesy, add cheese of choice (or dairy-free cheese) on top and set your skillet under a broiler for 3 minutes until the top is set.
Nutritional Highlight:
Quinoa is gluten-free, high in protein, and one of the few plant foods that contain sufficient amounts of all nine essential amino acids, making it a complete protein source.
