1 tablespoon olive oil

2 cloves minced garlic

1 seedless jalapeño, minced

1 cup quinoa

1 cup vegetable broth

15 ounces black beans

14 1/2 ounces diced tomatoes

1 cup corn kernels

1 teaspoon chili powder

1/2 teaspoon cumin

Black pepper, to taste

Salt, to taste

1 peeled avocado, diced

2 tablespoons chopped cilantro

Juice of 1 lime


  1. Heat a large pot over medium-high heat. Add oil, garlic and jalapeños. Cook for one minute.
  2. Add quinoa, vegetable broth, black beans, corn, tomatoes, and spices. Stir for one minute.
  3. Cover and simmer for 20 minutes.
  4. Uncover. Top with avocado, cilantro and lime juice. Enjoy!

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