1/4 cup + 1 cup veggie broth
1/2 cup diced yellow onion
2 cloves garlic, minced
1/2 large jalapeno, minced
3/4 cup quinoa
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
1 cup corn kernels
1 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
1 avocado, diced
juice of 1 lime
1 T chopped cilantro (optional)
Saute' onions in 1/4 cup veggie broth until soft. Add garlic and jalapeño and saute' another minute or so.
Add quinoa, remaining veggie broth, black beans, diced tomatoes, corn, and seasonings. Stir to mix ingredients.
Bring the liquid to boil, then reduce heat to low and cover. Cook covered for 20 minutes, stirring occasionally, until quinoa is cooked through.
Sprinkle cilantro and diced avocado on top, and squeeze some lime juice in, before serving.