Spicy Mexican Quinoa


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



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.

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