Mexican Quinoa

Here is a super easy vegetarian dish that makes for an easy dinner and heats up well as a tasty lunch! This recipe (found here) is really simple, with everything cooking together in one pan. I finished the last of it for lunch today, and it was even better than it was last night.

To make it, you will need:

• 1 tbsp olive oil
• 4 cloves of garlic, minced
• 6 jalapenos, diced
• 1 cup of quinoa
• 1 cup vegetable broth
• 1 cup black beans (from can, drained)
• 1 can stewed tomatoes, chopped
• 1 cup corn kernels (from can, drained)
• 1 tsp chili powder
• 1/2 tsp cumin
• salt & pepper to taste
• 1/2 avocado, chopped
• 2 tbsp lime juice
• sour cream for garnish

1. Heat olive oil in a large sauce pan over medium high. Add garlic and jalapeno, cook until softening.
2. Add quinoa, vegetable broth, black beans, tomatoes, corn, chili powder and cumin. Stir to combine, add salt & pepper to taste. Bring to a boil, then reduce heat, cover and let simmer until quinoa is cooked through (~30 minutes).
3. Stir in avocado and lime juice. Serve with a dollop of sour cream and enjoy!

See? Super simple. If you aren't used to working with jalapenos, be careful. Cut off the tops, then slice in half lengthwise. Scoop out the seeds and ribs using a spoon. Once you are finished seeding all the jalapenos, slice and dice them up. When all the jalapenos are in the pan, wash you hands thoroughly with lots of soap. The juice will burn any open cuts or your eyes, so some people prefer to use gloves. If you like it a little spicier, feel free to leave some seeds in the mix or add some more aggressive hot peppers. I found 6 peppers was pretty strong, and the sour cream at the end was necessary for cooling. When it comes to avocado, leave it in the lime juice until it is ready to add to the pan to keep it from oxidizing (turning brown).