Contributed by Rachel & Brendan

We have found this is also really good served chilled the next day. The avocado will brown overnight so you may wish to add this fresh right before serving.

Ingredients:

• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15 oz) can black beans, drained & rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 1 tsp chili powder
• 1/2 tsp cumin
• Kosher salt & fresh ground black pepper, to taste
• 1 avocado, halved, seeded, peeled & diced
• Juice of 1 lime
• 2 Tbsp chopped fresh cilantro leaves

Heat olive oil in a large skillet over medium-high heat. Add garlic & jalapeno. Cook, stirring frequently, until fragrant, about 1 minute.

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

Serve immediately.