One Pan Mexican Quinoa

One Pan Mexican Quinoa

1	Tbs	olive oil
2		cloves garlic, minced
1		jalapeno, minced
1	cup	quinoa
1	cup	vegetable broth
1		(15-ounce) can black beans, drained and rinsed
1		(14.5 oz) can fire-roasted diced tomatoes

1	cup	corn kernels
1	tsp	chili powder
1/2	tsp	cumin
		Kosher salt and freshly ground black pepper, to taste
1		avocado, halved, seeded, peeled and diced
		Juice of 1 lime
2	Tbs	chopped fresh cilantro leaves

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 lime juice and cilantro.
3	Cut avocado into pieces, and put on top of each serving.
4	Serve immediately.

Makes 4 main course servings, or 5-6 side dish servings.