By Karen Hanson

Ingredients

Yield 4 servings…Light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan.                  

1 tablespoon olive oil

2 cloves garlic, minced                             

1 jalapenos, minced

1 cup quinoa                                                                                                          

1 cup vegetable broth, low salt

1 (15-ounce) can black beans, drained and rinsed, no salt added

1 (14.5 oz) can fire-roasted diced tomatoes

1 cup corn kernels

1 teaspoon chili powder

1/2 teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

1 avocado, halved, seeded, peeled and diced

Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

Instructions

Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno and cook, stirring frequently until fragrant, about one minute.

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 avocado, lime juice and cilantro. Serve immediately.

Nutrition Facts

Amount Per Serving:  Calories 401.8 Calories from Fat 130.5   Total Fat 14.5g 22%    Saturated Fat 2.1g 11%   Sodium 262.6mg 11%

Total Carbohydrate 57.2g 19%   Dietary Fiber 13.7g 55%    Sugars 1.7g    Protein 15.2g 30%