Serves 6
Prep time: 10 minutes
Cook time: 15-20 minutes + time to rest (5-10 minutes)
Ingredients
1 T. extra virgin olive oil
2-3 cloves garlic, finely minced
1 c. quinoa, uncooked
1 c. organic vegetable broth
1 14.5 oz. can fire-roasted diced tomatoes, undrained
1 12 oz. bag frozen sweet corn
2 t. chili powder
1 t. ground cumin
Sea salt and black pepper, to taste
1 large avocado, diced
1 medium lime, juiced
3 T. fresh cilantro, chopped
Directions
- Heat olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring frequently, for 1-2 minutes.
- Stir in quinoa, vegetable broth, fire-roasted tomatoes, sweet corn, chili powder, and ground cumin. Season with salt and black pepper, to taste, and stir to combine.
- Bring to a boil, then cover and reduce heat to medium-low. Simmer until quinoa is cooked through, about 15 minutes. Remove from heat and let sit for 5-10 minutes, or until excess liquid is absorbed. Remove lid and fluff with a fork.
- Stir in avocado, lime juice, and fresh cilantro. Season with additional salt and black pepper, if desired, and serve immediately. Enjoy!
