8 Servings 25 min Cook
1 Tbsp Olive Oil
1 Cup, sliced Jalapeno Peppers
2 Cloves, minced Garlic
2 Cup Black Beans
2 Cup Tomatoes
1 Cup Corn
1 Cup Quinoa
1 Cup Chicken Broth
3 Tsp Crushed Red Pepper Flakes
1 1/2 Tsp Chili Powder
1/2 Tsp, ground Cumin
1 Dash Salt
1 Dash Pepper
1 Fruit, without skin and seed Avocados
1 Fruit (2" dia) Limes
2 Tbsp Fresh Cilantro
Heat oil in a large skillet over medium-high heat.
Sauté jalapeno pepper and garlic in hot oil until fragrant, about 1 minute
Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper.
Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
Stir avocado, lime juice, and cilantro into quinoa until combined.
Enjoy!
