One Skillet Mexican Quinoa

• 1 tablespoon olive oil
• 1 jalapeno pepper, chopped
• 2 cloves garlic, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 cup yellow corn
• 1 cup quinoa
• 1 cup chicken broth
• 1 tablespoon red pepper flakes
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1 pinch kosher salt and ground black pepper to taste
• 1 avocado - peeled, pitted, and diced
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro

1. Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
2. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

olive oil, pepper, garlic, black beans, tomatoes, yellow corn, quinoa, chicken broth, red pepper, chili powder, cumin, kosher salt, avocado, lime, fresh cilantro

Taken from www.allrecipes.com/recipe/241066/one-skillet-mexican-quinoa/ (may not work)