Ingredients:
2 cloves garlic, minced
2 Tbsp olive oil
1 can organic black beans, drain and rinse
1 can organic sweet corn, drain and rinse
1 can organic diced, fire-roasted tomatoes
1 cup quinoa, rinsed thouroughly
2 tsp chili powder
1 tsp ground cumin
½ diced, deseeded jalepeno (optional)
1-3/4 cups vegetable or chicken stock
1/3 cup chopped fresh cilantro
1 ripe avocado, diced
In a large heavy skillet, saute’ garlic (and jalepeno if using) in olive oil for 1 minute. Add chili powder and cumin and saute’ 30 seconds to “bloom” the spices. Add beans, corn, tomatoes, quinoa and stock. Stir well and cover lightly cooking until liquid is absorbed and quinoa is tender. Stir in fresh cilantro and diced avocado and serve. Reheats well.
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