One Pan Mexican Quinoa

I was looking for something new on pinterest today, and found this recipe.  I had almost everything.  I didn't have jalapenos,  or a can of rotel.  So I used a can of diced tomatoes and a can of green chiles.  I suppose the recipe as is would be a bit spicier.  I also didn't have any more canned black beans so I had to cook some (the pressure cooker is so great for that), and it didn't get done in time to add while it was cooking, so I added it at the end.  It still tasted great, and was already warm since it had just been cooked.  I didn't have any fresh cilantro, but that would have been great!

 One Pan Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Directions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, 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.
• Serve immediately.