Mexican Quinoa

Serves: 4 
Calories: 365/serving
Garlic2 clovesminced
Celery2 stalkschopped
Carrot2 mediumchopped
Onion1 largechopped
Jalapenos3 mediumchopped
Quinoa1.25 cupsuncooked
Bouillon paste 1 tsp
Water1.5 cupsadjust
Black beans1/3 cup drycook
Tomatoes15 ozdiced
Corn1 cup
Cumin powderto taste
Cayenne pepperto taste
Saltto taste
Sugarto taste
Avocado1 mediumsliced
Cilantroto tastechopped
Lemon juiceto taste

  1. Do not omit avocado. It's essential. 
  2. Start cooking quinoa with 1.5 cups water and 1 tsp broth (add more water when needed)
  3. Fry green onion, garlic, celery, carrot and jalapenos until fragrant
  4. Add beans, tomatoes, corn and spices
  5. Cook until heated through, add quinoa and mix well
  6. Garnish with avocado, lemon juice and serve with tortilla chips

For one pot recipe, add broth, water and quinoa along with beans. Will take much longer to cook (about 20 minutes extra) this way.