Denver Catholic Lenten Cookbook: Mexican Quinoa

(Photo: Adobe Stock)

Prep time: 10 mins

Cook time: 25 mins

Cost: $

Servings: 4

Ingredients:

1 cup quinoa

1 cup vegetable broth

1 15-ounce can black beans, drained and rinsed

1 15-ounce can fire-roasted diced tomatoes, drained

1 15-ounce can corn kernels

1 avocado, halved, seeded, peeled and diced

2 cloves garlic, minced

1 jalapeño, minced, optional

2 tbsp chopped fresh cilantro, optional

2 tbsp lime juice

1 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

Salt and pepper, to taste

Instructions:

1. In a large pan, heat 1 tbsp of olive oil over medium heat. Add garlic and optional jalapeño and cook for a minute until fragrant, stirring frequently.

2. Add 1 cup of quinoa, 1 cup of vegetable broth, beans, tomatoes, corn, 1 tsp of chili powder and 1/2 tsp of cumin. Stir until well combined. Season with salt and pepper, to taste.

3. Bring to a boil. Cover, reduce heat and simmer until quinoa is cooked through (about 20 minutes).

4. Add diced avocado, 2 tbsp of lime juice and optional cilantro, and serve.