I love this recipe! It is super easy, nutritious, and you only need one pan so cleanup is a snap!  Oh yeah, and it’s delicious!! I usually try to make this at the beginning of the week and reheat the leftovers with some chicken for lunch all week!

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, 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
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Instructions

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

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. Serve immediately and save the leftovers!

*This recipe was found on damndelicious.net and was originally adapted from Cook Like a Champion.