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Mexican Quinoa



1 tablespoon olive oil2 cloves minced garlic
1 seedless jalapeño, minced1 cup quinoa
1 cup vegetable broth15 ounces black beans
14 1/2 ounces diced tomatoes1 cup corn kernels 
1 teaspoon chili powder1/2 teaspoon cumin
Black pepper, to tasteSalt, to taste
1 peeled avocado, diced2 tablespoons chopped cilantro
Juice of 1 lime 


  1. Heat a large pot over medium-high heat. Add oil, garlic and jalapeños. Cook for one minute.
  2. Add quinoa, vegetable broth, black beans, corn, tomatoes, and spices. Stir for one minute.
  3. Cover and simmer for 20 minutes.
  4. Uncover. Top with avocado, cilantro and lime juice. Enjoy!


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