Serves: 4 Calories: 365/serving
| Ingredients | Qty | Prep |
| Garlic | 2 cloves | minced |
| Celery | 2 stalks | chopped |
| Carrot | 2 medium | chopped |
| Onion | 1 large | chopped |
| Jalapenos | 3 medium | chopped |
| Quinoa | 1.25 cups | uncooked |
| Bouillon paste | 1 tsp | |
| Water | 1.5 cups | adjust |
| Black beans | 1/3 cup dry | cook |
| Tomatoes | 15 oz | diced |
| Corn | 1 cup | |
| Cumin powder | to taste | |
| Cayenne pepper | to taste | |
| Salt | to taste | |
| Sugar | to taste | |
| Avocado | 1 medium | sliced |
| Cilantro | to taste | chopped |
| Lemon juice | to taste |
Method:
- Do not omit avocado. It's essential.
- Start cooking quinoa with 1.5 cups water and 1 tsp broth (add more water when needed)
- Fry green onion, garlic, celery, carrot and jalapenos until fragrant
- Add beans, tomatoes, corn and spices
- Cook until heated through, add quinoa and mix well
- Garnish with avocado, lemon juice and serve with tortilla chips
Notes:
For one pot recipe, add broth, water and quinoa along with beans. Will take much longer to cook (about 20 minutes extra) this way.
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