Mexican Quinoa

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced or a small can diced green chilies 
• 1 cup quinoa
• 1 cup vegetable or chicken 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 teaspoon chili powder
• 1/2 teaspoon cumin
• 
  
• Kosher salt and freshly ground black pepper, to taste
• Garnish with diced avocado, juice of 1 lime, fresh chopped cilantro,
• shredded cheese, and sour cream.

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. 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.
3. Serve immediately.