| 14 | 35 | 474 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 4 |
| 1 tbsp | Olive oil |
| 2 clove(s) | Garlic (minced) |
| 1 medium pepper(s) | Jalapeno pepper (diced, optional) |
| 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 (canned or frozen) |
| 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, optional) |
Step 1: Heat a skillet over medium-high heat and add olive oil. Once the pan has warmed, add garlic and jalapeño, and cook, stirring frequently, until fragrant (about 1 minute).
Step 2: Stir in the quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin. Season with salt and pepper, to taste.
Step 3: Bring to a boil, cover, reduce heat, and simmer until quinoa is cooked through (about 20 minutes).
Step 4: Stir in chopped avocado, lime juice and cilantro and serve immediately.
Tips:
Nutritional Note:
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.
| Grain | 2.1 |
| Meat Alternative | 0.6 |
| Vegetables | 2.9 |
