Mexican Quinoa



1 clove garlic, minced

½ onion, diced

½ bell pepper, diced

1 tomato, chopped

½ cup frozen corn

1 (15-ounce) can black beans, drained and rinsed

2 tbsp cilantro, chopped (stems removed)

1 avocado, diced

1 lime

2 cup water or vegetable broth

1 cup quinoa

1 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

1 tsp salt

2 tbsp olive oil


  1. Heat olive oil in a large skillet over medium high heat. Add onions and bell peppers, and cook, stirring frequently, until fragrant, about 1 minute. Add garlic and stir for about a minute more.

  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, paprika and cumin and salt. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.

  3. Fluff with fork, stir in avocado, lime juice and cilantro. Serve immediately.