2 teaspoons olive oil
2 cloves garlic, minced
3-4 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1¼ cups vegetable broth
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn (or kernels from 2 ears of corn)
½ teaspoon kosher salt
⅓ cup chopped fresh cilantro
1 quarter of a lime, juiced
Shredded cheese, sour cream, green onions, etc., for serving
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and jalapeños and sauté for about 1 minute, until fragrant. Stir in the quinoa, broth, beans, tomatoes, corn and salt. Bring to a boil, then reduce heat to a simmer.
Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, fluff with a fork and stir in the cilantro and lime juice. Top as desired.