2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth – 1 tablespoon set aside
1 (15-ounce) can unsalted black beans, drained and rinsed
1 (14.5 oz) can fire-roasted, salt free diced tomatoes
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
salt substitute 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 tablespoon of vegetable broth in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, remaining vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt substitute 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.
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