My new obsession: Quinoa. I love love love this recipe. I created it with the intentions of having it for lunch for the whole week. I already know this will be my go-to dish during the school year when I get crazy busy.
1 cup GF quinoa
1 cup low-sodium chicken broth
1 cup water
1tbsn olive oil
1/2 red onion, diced
2 ears corn
4 cloves garlic, minced
1 tbsp curry powder
1 tsp chipotle chilli powder
1/2 tsp red pepper
pinch red pepper flakes
1 can Muir Glen crushed tomatoes, drained
1 15 oz can seasoned black beans, drained and rinsed
1 1/2 cups grated pepper jack cheese
salt and pepper to taste
avocado for garnish
Cook quinoa in chicken broth and water, according to package directions.
Heat olive oil over medium heat. Add onion until soft then add corn and garlic and saute until corn is cooked. Add in spices and cook for another 2 minutes. Add tomatoes and black beans and cook until everything is heated threw.
Transfer quinoa to a large bowl then add corn and black bean mixture and cheese. Add salt and pepper to taste. Drizzle with agave nectar. (use more if you want to cut back the spice, less if you like it spicy) Drizzle with lime juice and toss together. Serve with fresh avocado.