Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced   .
• 1 jalapeno, minced (recommended)
• 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, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and ground black pepper, to taste
• Juice of 1 lime
• 1 avocado, halved, seeded, peeled and diced (recommended)

Directions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and jalapeno (I didn’t have one but would recommend for an extra kick!), and cook, stirring frequently, for about 1 minute.

2. Stir in quinoa, vegetable broth (I used chicken broth), beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado and lime juice.