Ingredients
1 cup vegetable broth
3/4 cup quinoa
1 - 15 oz. can black beans, drained and rinsed
1 - 14.5 oz can fire-roasted diced tomatoes (undrained)
1 cup corn kernels
3 cloves garlic, minced
1 medium Jalapeño, diced (or to taste)
2 tsp. onion powder
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
1 avocado, peeled and sliced
Juice of one lime
Instructions
Add all ingredients (except avocado and lime juice) to a large skillet with a lid. Bring to a simmer over medium heat. Cook covered for 20 minutes, stirring halfway through. Just before serving lay avocado slices on top, and squeeze lime juice over.
