YIELD: 10 Servings
1 cup of diced onions
2 medium sized jalapeños, diced and seedless
2 diced garlic cloves
1/3 cup of olive oil
1/2 cup of drained whole kernel corn
2 cups of rinsed and drained quinoa
4 cups of vegetable broth
1 cup of rinsed and shopped cilantro
1 cup of drained black beans
2 ripen avocados
1 medium size lemon
a pinch of salt and pepper
1. Place olive oil in a pot at medium temperature. Add onions, garlic, and jalapeños. Cook for five minutes until onions are clear color.
2. Mix in quinoa, corn and stir for another five minutes. Add vegetable broth, still and close with lid. Lower the temperature and cook for thirty minutes. Until broth has dissolved.
3. Once quinoa cooked, fluff with a fork. Transfer to a bowl and add beans, avocado, cilantro, and squeeze lemon over the top. Mix well and serve!
Photo and Recipe © of Jessica Miranda