05/13/2015
This quinoa dish with a taste of Mexico is a fun, delicious, light, and healthy dish to be enjoyed by all. It is full of bright colors and amazing flavors from the fresh avocado and the spicy jalapeño. This quinoa has everything you ask for:  nutritious, exotic, and also super easy to make. Simply  throw everything into the pan and that's it; even the quinoa is cooked together, really letting the flavors soak in.

What you need:

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

What to do:

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 everything to a boil; cover and reduce the heat to simmer until the quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
Serve immediately.

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