Better Than Central Market'S Chipotle Quinoa

• 1 tablespoon Olive Oil
• 1 Red onion, chopped
• 2-3 Cloves of garlic
• 2 Canned chipotle peppers, diced
• 1 tablespoon Fresh oregano or 1 tsp dried
• 1 cup Red quinoa
• Salt and pepper to taste
• 1 15 oz. can black beans, rinsed and drained or 2 cups prepared black beans
• 2 Ears fresh corn with corn cut from the cob or 1 cup frozen
• 2 cups Vegetable or chicken broth
• 1 cup Scallions, chopped, white and green parts
• 1 cup Cherry tomatoes, halved and seeded
• 2-3 tablespoons Cilantro, chopped
• 1 Avocado, diced
• 1 tablespoon Freshly squeezed lime juice

1. Add olive oil to large skillet and place over medium heat. Add onion and garlic. Cook, stirring until the onions are soft, about 5 minutes. Add chipotles and oregano and continue to stir for another minute.
2. Turn up the heat to medium high, add the quinoa and sprinkle with salt and pepper. Continue to cook, stirring frequently for about 3-5 minutes.
3. Add broth and bring to a boil. Stir, cover and reduce heat to low. Cook undisturbed for approximately 15 minutes.
4. Uncover and test quinoa. If the kernels are still crunchy, add a bit more liquid and cook for another 5 minutes or so. When the grain is fully cooked, it will look like it has sprouted.
5. Mix in corn and black beans. Top with cilantro, tomatoes, avocados, and scallions. Squeeze lime juice over all and mix lightly. Great served warm or cold.
6. Highly recommend doubling this! Quick lunch or dinner for a few days or just share. My favorite way to eat this is in some garlic naan bread but it's wonderful in tortillas too! Just saying, adding the carbs makes it even yummier but it definitely stands on its own!

olive oil, red onion, garlic, peppers, fresh oregano, red quinoa, salt, black beans, corn, vegetable, scallions, cherry tomatoes, cilantro, avocado, freshly squeezed lime juice

Taken from food52.com/recipes/24632-better-than-central-market-s-chipotle-quinoa (may not work)