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quinoa

Recipe courtesy of Christina Adduci, MS, RD, CDN, Clinical Nutrition Manager, St. Francis Hospital & Heart Center®

Yield: 4 Servings

Prep time: 10 Minutes

Cook time: 25 Minutes

Ingredients 

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can no sodium added black beans, drained 
  • 1 (14.5 oz) can no sodium added diced tomatoes
  • 1 cup canned no sodium added corn kernels, drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 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, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with pepper, to taste. 
  3. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  4. Serve immediately and enjoy!
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