Delicious, nutritious and full of flavor. Plus it’s so easy to make! This will feed 4-6 people generously. Leftovers reheat well and taste great stuffed in corn or whole grain flour tortillas, loaded on nachos or in huevos rancheros topped with my flavorful Enchilada Sauce.

Ingredients:

4 cloves garlic, minced

1 red onion, diced

1 jalapeno pepper, seeded and minced

1 red bell pepper, seeded and diced

1 cup quinoa, rinsed

1 cup vegetable broth

1 - 15 oz can black beans, rinsed and drained

1 - 15 oz can fire-roasted diced tomatoes, plain diced tomatoes work fine if you’re unable to find fire-roasted

1 cup frozen corn

1/4 cup lime juice

1 tsp chili powder

1 tsp cumin

Black pepper to taste

1 avocado, halved, seeded, peeled and diced - to garnish

1/4 cup fresh cilantro - to garnish

Instructions:

1. Combine all ingredients in a large skillet, dutch oven or stockpot, except the cilantro and avocado. Stir and bring to a full simmer over medium-high heat. Cover and reduce heat to a slow simmer, until the quinoa is cooked through, and liquid has been absorbed, about 20 minutes.

2. Top with avocado and cilantro before serving.

Serving Suggestions: Stuff in corn or whole grain flour tortillas, load on nachos or in huevos rancheros topped with my flavorful Enchilada Sauce.

Serves 4