Mexican Quinoa

Ingredients:

1 tablespoon olive oil

1 medium jalapeño pepper, chopped

2 cloves garlic, chopped

1 can black beans, rinsed and drained

1 can diced tomatoes

1 tin sweet corn

1 cup dry quinoa

1 cup vegetable or chicken broth

1 tablespoon red pepper flakes, or to taste

1 ½ teaspoons chili powder

½ teaspoon ground cumin

salt and black pepper to taste

1 medium avocado - peeled, pitted, and diced to serve

1 medium lime, juiced

2 tablespoons chopped fresh coriander

Method:

1. 1. Heat oil in a large pan over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.

       

   2. Stir in the black beans, tomatoes, corn, quinoa, and broth. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.

       

   3. Cover the pan with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.

       

   4. Add avocado, lime juice, and coriander to serve