1 tbsp olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 c quinoa
1 c vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 c corn kernels
1 tsp chili powder
1/2 tsp cumin
salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
juice of 1 lime
2 tbsp chopped fresh cilantro leaves
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 avocado, lime juice and cilantro. Serve immediately.
Original recipe found here.