Mexican Quinoa

As I prepare my last detox for 2018, I decided to try new recipes to add, so the detoxing process will not feel like a routine.  I found this recipe while browsing pinterest and gave it a try.  AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

One Pan Mexican Quinoa

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced ( I used 2 tablespoons of the jar minced)
• 1 jalapeno, minced (I used a sprinkle of cayene pepper)
• 1 cup quinoa
• 1 cup vegetable broth (I used one cup of water and 1 vegetable bouillon cube)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly 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, until fragrant, about 1 minute.

2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

Hope you enjoy just as much as I did,