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serve over a bed of spinach
2 tsp. 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 can (1½ cups) black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn (or kernels cut from 2 cobs of corn)
½ tsp. kosher salt
1/3 cup chopped fresh cilantro
1 quarter of a lime, juiced
To finish:
Shredded cheese, sour cream, salsa, and/or avocado
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