|10 min||25 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||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.
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.
Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.