Easy Mexican Quinoa

Not only is this dish super easy to cook, requires hardly any cleanup, but it’s also very versatile. It can be eaten right off the stove or served cold the next day. Add some protein, like chicken, and it makes an excellent meal, or alone as a side dish. Service it as a dip for chips or toss it with some lettuce for a delicious salad. The options are endless…

INGREDIENTS

• 1 tbsp. olive oil
• 2 cloves garlic – minced
• 1/2 cup red onion – diced
• 1 medium jalapeños -minced
• 1 cup quinoa
• 1 cup broth – chicken or vegetable
• 1 (15-oz) can black beans – drained and rinsed
• 2 cups tomatoes – chopped
• 1 cup corn – canned or frozen
• 1 tsp. chili powder
• 1/2 tsp. cumin
• Salt – to taste
• Black pepper – to taste
• 1 avocado -halved, seeded, peeled and diced
• 1 lime – juiced
• 2 tbsp fresh cilantro – chopped

DIRECTIONS

1. In a large skillet over med-high heat, add olive oil. When hot, sauté minced garlic, red onion and diced jalapeño for about 1 minute.
2. Stir in quinoa, broth, beans, tomatoes, corn, chili powder, cumin, salt and black pepper. Bring to a boil and cover.
3. Reduce heat and simmer until quinoa is cooked through; about 20 minutes.
4. Finish with avocado, lime juice and chopped cilantro. Serve immediately.