Mexican Quinoa
INGREDIENTS
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•1 (15 oz.) can black beans, drained
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•1 3/4 cups vegetable broth
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•1 1/2 cups quinoa
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•1 cup corn kernels (fresh or canned)
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•1 pint cherry tomatoes, halved
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•1 avocado, optional, diced
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•1/2 red onion, chopped
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•2 cloves garlic, minced
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•2 limes, juiced
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•2 1/2 tablespoons fresh cilantro, chopped
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•2 tablespoons extra-virgin olive oil
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•1 teaspoon cumin
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•1/2 teaspoon chili powder
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•kosher salt and freshly ground pepper, to taste
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