Ingredients
1 Tbls. olive oil
2 garlic cloves, minced
1 c. white quinoa
1 c. vegetable broth
15 oz. can black beans, drained and rinsed
14-1/2 oz. can diced tomatoes (Mexican)
1 c. corn (thawed, if frozen)
1 t. chili powder
½ t. cumin
salt and pepper, to taste
Garnishes
avocado, diced
cilantro
jalapenos, sliced or diced
lime wedges
Instructions
Heat olive oil in skillet and add garlic. Gook for 1 minute.
Stir in quinoa, vegetable broth, black beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper.
Bring to a boil; cover and reduce heat. Simmer 20 minutes or until quinoa is cooked.
Serve with avocado, cilantro, jalapenos and lime juice.
NOTE: Serves 5-6