1pcavocadohalved, seeded, peeled and diced (optional)
2tbspcilantro (coriander) leaveschopped fresh replace by fresh parsley if you prefer
One pan Mexican quinoa:
Heat olive oil in a large skillet (pan) over medium-high heat.
Add garlic and jalapeno, and cook.
Stir frequently until fragrant for about 1 minute.
Stir in quinoa, vegetable/chicken broth, beans, tomatoes, corn, chilli 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.
Quinoa is usually cold in salads or as a plain dish. When I discovered this recipe from Damn Delicious, I tried it and we all loved it. For a non-vegetarian version, you can add some chicken cubes or ground beef and serve it with some sour cream or Greek yogurt and guacamole.