Mexican Quinoa
INGREDIENTS
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1 tablespoon olive oil
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2 cloves garlic, minced
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1/2 a large jalapeno, minced (taste before adding all of the jalapeno, depending on how spicy you want the dish to be)
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3/4 cup quinoa
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1 cup vegetable broth
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1 (15-ounce) can black beans, drained and rinsed
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1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
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1 cup corn kernels
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1 teaspoon chili powder
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1/2 teaspoon cumin
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Kosher salt and freshly ground black pepper (I used 1/4 tsp kosher salt- taste first before adding more)
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1 avocado, halved, seeded, peeled and diced
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Juice of 1 lime
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2 tablespoons chopped fresh cilantro leaves
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