Main Courses


1 tbsp olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels, frozen, canned or roasted
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tbsp chopped fresh cilantro leaves

Heat the olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook about 1 minute, stirring frequently until fragrant. Mix in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper, to taste. Bring to a boil and then cover, reduce heat, and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve promptly.