| 14 | 35 | 421 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 4 |
| 1 tbsp | Extra virgin olive oil |
| 2 clove(s) | Garlic (minced) |
| 1 medium pepper(s) | Jalapeno pepper (diced) |
| 1 cup | Quinoa, uncooked |
| 1 cup | Vegetable stock/broth |
| 1 can (15oz) | Black beans, canned (drained, rinsed) |
| 1 can(s) (13oz) | Diced tomatoes, canned |
| 1 cup | Frozen yellow corn kernels (thawed) |
| 1 tsp | Chili powder |
| 1/2 tsp | Cumin |
| 1 dash | 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) |
1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
3. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
4. Stir in avocado, lime juice and cilantro.
5. Serve immediately and enjoy!
Beans are a great source of plant-based protein and are high in fibre which helps to promote digestive health!
Quinoa is a complete protein and high in fibre!
| Grain | 2.1 |
| Meat Alternative | 0.6 |
| Vegetables | 2.7 |
