| Prep | Cook | Ready in | Servings | |
| 10 min | 25 min | 35 min | 4 |
| 2 clove(s) | Garlic (minced) |
| 1 medium pepper(s) | Jalapeno pepper (diced) |
| 1 tbsp | Olive oil |
| 1 cup | Quinoa, uncooked |
| 1 cup | Vegetable stock/broth |
| 1 can (15oz) | Black beans, canned (drained and rinsed) |
| 1 can(s) (16 oz) | Diced tomatoes, canned |
| 1 cup | Sweet yellow corn |
| 1 tsp | Chili powder |
| 1/2 tsp | Cumin |
| 1/2 tsp | Salt and pepper (to taste) |
| 1 avocado(s) | Avocado (halved, seeded, peeled, diced) |
| 1 whole lime(s) | Lime juice (fresh) |
| 2 tbsp | Cilantro (coriander) (chopped leaves) |
1. Mince your garlic and chop your jalapeno.
2. Heat a skillet over medium-high heat and add olive oil and let it heat up. Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute.
3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
4. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through about 20 minutes.
5. Stir in chopped avocado, lime juice and cilantro and serve immediately.
| Grain | 2.1 |
| Meat Alternative | 0.6 |
| Vegetables | 2.9 |
Quick Tips:
You can also add chopped vegetables into the quinoa mix, such as: peppers, zucchini, mushrooms or carrots.
To make it cheesy, add a dairy-free cheese on top and set your skillet under a broiler for 3 minutes, until top is set.
Nutritional Highlights:
Quinoa
Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.
