🌱Ingredients

• 1 red bell pepper, seeded and diced
• 1 red onion, diced
• 4 garlic cloves, minces
• 1 small jalapeño or poblano pepper, seeded and minced
• 1 cup quinoa
• 1 cup low-sodium vegetable broth
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 1 cup frozen corn
• 1/4 cup lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Sea salt to taste
• Black pepper to taste

      Garnish

• 1 avocado, pitted, peeled, and diced for serving
• 1/4 cup chopped fresh cilantro, for serving

👩‍🍳Instructions

1.  Combine all the ingredients in a large stockpot, except the avocado and cilantro, and bring to a boil over medium-high heat.  Reduce the heat to medium-low and simmer until the quinoa is cooked through, 15 to 20 minutes.  Top with the avocado and cilantro and serve.

✏️Tips & Tricks

• Poblano peppers are milder than jalapeños, so they will tame the heat a bit.
• You can substitute 3/4 cup uncooked instant brown rice, cooked in 1 1/2 cups low-sodium vegetable broth, for the quinoa.