|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||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.
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.