day 21 dinner: one pan mexican quinoa

Ingredients:

• 1 tablespoon olive oil
  
• 2 cloves garlic, minced
  
• 1 jalapeno, 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, frozen, canned or roasted
  
• 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
  

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.
   

RECIPE: www.damndelicious.net 
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Source: Damn Delicious
http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/print/