1 tablespoon - olive oil
2 - cloves garlic, minced
1 - jalapeno, minced
1 cup - guinoa
1 cup - vegetable broth
1 (15 - ounce can black beans, drained rinsed
1 - 14.5oz can fire-roasted diced tomatoes
1 cup - frozen corn
1 teaspoon - chili powder
1/2 teaspoon - cumin
Kosher salt and freshly ground black pepper, to taste
1 - avocado- halved- seeded- peeled and diced
1 - lime, juiced
2 tablespoons - chopped fresh cilantro leaves
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable 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, lime juice and cilantro.
- Serve immediately.