One Pan Mexican Quinoa

• 1 lime, juice from
• 2 tbsp cilantro leaves, chopped
• 1 cup vegetable broth
• 1 tbsp olive oil
• 2 clove garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 cup quinoa
• 1 can fire-roasted diced tomatoes
• 1 jalapeno, minced
• 1 avocado, diced
• 1 cup sweet corn
• 1 can black beans, 15oz (drained and rinsed)

1. Heat olive oil in large skillet over medium high heat.
2. Add minced garlic and jalapeno.
3. Stir for one minute or until fragrant.
4. Add quinoa, broth, beans, tomatoes, corn, chili powder, and cumin (salt and pepper to taste).
5. Boil.
6. Cover.
7. Reduce heat and let simmer until quinoa is cooked through (about 20 mins).
8. Stir in the diced avocado and cilantro, squeeze half a lime over each bowl.
9. Serve immediately, leave salt and pepper out to taste.

lime, cilantro, vegetable broth, olive oil, clove garlic, chili powder, ground cumin, quinoa, tomatoes, avocado, sweet corn, black beans

Taken from cookpad.com/us/recipes/351027-one-pan-mexican-quinoa (may not work)