Skillet Mexican Quinoa
- ½ cup quinoa
- ½ tbsp extra virgin olive oil
- 1 cloves garlic
- ½ medium onion
Heat olive oil in large skillet. Add garlic and onion and cook until translucent.
- ½ cup chicken broth
- ½ cup black beans, canned, drained
- 1 cups tomatoes, canned
- ½ tsp chili powder
- ½ tsp ground cumin
- ⅛ tsp cayenne pepper
Add in rinsed quinoa, broth, beans, tomatoes, and all spices. Stir until combined.
Bring to a boil, cover, and reduce heat to a simmer until quinoa is cooked through. About 20 minutes
Slice avocado and add to dish along with lime juice. Sprinkle with cheese.