Envirotech Tasty Thursday-One Pan Mexican Quinoa
1 Tablespoon olive oil
2 Garlic cloves, minced
1 Jalapeno, minced
1 Cup quinoa
1 Cup vegetable broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can fire roasted diced tomatoes
1 Cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 Avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 Tablespoons chopped fresh cilantro
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 . Stir in avocado, lime juice and cilantro.
Serve immediately, yummy!