Mexican Style 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!