Stovetop Mexican Quinoa

RECIPE OF THE MONTH | FEBRUARY | bestrong24

INGREDIENTS:

• 1 Tbsp olive oil

• ½ cup diced onion1 small diced bell pepper1 tsp minced garlic1 jalapeno, diced small1 c dried quinoa, rinsed1 c chicken broth (can also use veggie broth or water)

• 1 can black beans, drained and rinsed

• 1 can diced tomatoes

• 1 cup corn

• 1 tsp chili powder

• ½ tsp cumin

• ¼ tsp pepper

• Salt to taste

• Toppings: diced avocado, lime juice, chopped cilantro, 2% cheese

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Saute onion and bell pepper for a few minutes until soft.  Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 additional 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 2-3 Tbsp lime juice, top with avocado, cilantro, 2% Colby Jack or Mexican blend cheese.

3. Serve.