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Mexican Style Quinoa Bowl



Ingredients

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 cup quinoa

  • 1 cup vegetable broth

  • 15-ounce black beans, drained and rinsed

  • 14.5 oz  diced tomatoes

  • 1 cup corn kernels

  • 1/2 teaspoon cumin

  • Sea salt and to taste

  • 1 avocado, halved, seeded, peeled and diced

  • Juice of 1 lime

  • 2 tablespoons chopped fresh cilantro leaves

Instructions:

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.

  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, and cumin; season with salt, 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.

  3. Serve immediately.

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