One Pan Mexican Quinoa

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Ingredients

• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 Cup quinoa
• 1 Cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 Cup corn kernels
• 1 TSP chili powder
• 1/2 TSP cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• 1 lime, juiced
• 2 TBSP chopped fresh cilantro leaves

Instructions

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, 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.