Quinoa and Beans

 1 Tablespoon olive Oil

2 cloves garlic, minced

1 jalapeño minced

1 cup quinoa

1cup vegetable broth

1 15 ounce can black beans, drained

1 14.5 oz can fire roasted diced tomatoes 

1 cup corn

1 teaspoon chili powder

1/2 teaspoon cumin

Kosher salt and black pepper to taste 

1 avocado

Juice of one lime 

2 Tablespoons chopped fresh cilantro leaves

Heat oil in a large skillet over medium high heat.  Add garlic and jalapeño, 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