Mexican Quinoa

This makes a great side dish to go with tacos or enchiladas. It is very similar to Mexican rice. You could even eat it as a main dish.

Ingredients:

1 T olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa, rinsed in cold water (I used red)
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 (optional)
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

Directions:
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn 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.