Mexican Quinoa Bowl
Prep Time: 10 minutes
Cooking Time: 25 minutes
Measuring cups and spoons
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup low sodium vegetable broth
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
½ teaspoon cumin
Salt and ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
- Add olive oil in a large skillet on medium-high heat. Add garlic and jalapeno, cook and stir frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cumin, salt, and pepper.
- Bring to boil. Reduce heat and simmer until quinoa is cooked, about 20 minutes. Stir in avocado, lime juice, and cilantro and serve.