Ingredients: ½ cup quinoa,1 tsp olive oil,1 garlic clove, minced,¼ cup white onion, diced,1 cup reduced sodium chicken broth,½ tsp ground cumin,¼ tsp kosher salt,¼ tsp ground black pepper,2 tbsp tomato sauce,2 tbsp tomato sauce,15 oz can reduced sodium black beans,1 large avocado, diced,½ cup tomatoes, diced,1 small jalapeño, finely diced,½ cup fresh cilantro, chopped,½ cup fresh cilantro, chopped,½ small lime, juiced
Instructions:
- In a large sauce pan heat 1 teaspoon of olive oil over medium heat.
- Sauté quinoa, onion, and garlic until garlic is fragrant.
- Slowly add broth and stir.
- Add cumin, salt, and pepper. Stir in 2 tablespoons of tomato sauce.
- Bring to a low boil, cover and reduce heat to low.
- Simmer for 15 minutes.
- Add black beans to sauce pan, gently stir to combine.
- Cover and let stand for 5 minutes.
- Serve with diced avocado and pico de gallo.
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