1 tablespoon olive oil
2 cloves garlic minced
1 jalapeño pepper, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans drained and rinsed
2 medium tomatoes, diced
1 cup corn kernels (frozen organic is a good option)
1 teaspoon chili powder
1/2 teaspoon cumin
sea salt and freshly ground black pepper to taste
1 avocado halved, seeded, peeled and diced
juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
Heat olive oil in a large skillet over medium 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 and enjoy hot or refrigerate and serve as a cold salad. It’s delicious both ways and a good source of dietary fiber, folate, manganese and magnesium.
Recipe modified from damndelicious.net