Mexican Quinoa

• 
• Ingredients:
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup chicken broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup frozen corn
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 chicken breasts
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, about 1 minute.

2. Stir in quinoa, chicken broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. 
3.   Season chicken breasts with cumin, salt and pepper, and cayenne.  Cut up into strips and cook in a skillet over medium heat.
 4.  Add chicken, then Stir in avocado, lime juice and cilantro.  Serve immediately.