This recipe is originally from Facebook with some modifications made by the Test Kitchen of Dave. Great recipe. Enjoy! 

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• ½ a large jalapeno, minced (taste the jalapeno before adding all of it, depending on how spicy you want the dish to be)
• 3/4 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
• 1 cup corn kernels
• 1 green pepper, large diced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper to taste (I used ¼ tsp kosher salt- taste first before adding more)
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Heat the olive oil in a large skillet with a lid over medium heat.
2. Sauté the garlic and jalapeno until it starts to brown, about one minute. 
3. Add the quinoa, vegetable broth, onion, black beans, diced tomatoes, diced green pepper, corn, chili powder, cumin, ¼ tsp salt to the skillet and stir to mix well. 
4. Bring the liquid to a boil, then reduce heat to medium-low and cover the pan with the lid.
5. Cook covered for 20 minutes, until the quinoa is cooked through, but stir it halfway through cooking just to make sure the quinoa cooks evenly.
6. Before serving, sprinkle the chopped cilantro and diced avocado on top and then squeeze ½ of the lime in as well. Taste and add more lime juice, salt, and pepper if needed.

Notes

1. We use our pressure cooker to make the black beans instead of canned.
2. Sprinkling some crumbled fresco or Cojita cheese on top work well. Perhaps even some chorizo. Doing the cheese will kill the vegan rating and chorizo zaps the vegetarian tag.
3. We’ve also added shredded carrots, garbanzo beans, edamame, and baby sweet peas. Yummy!