Mexican Spiced Vegetable Quinoa

jessicagavin.com

Lindsay Short

1 tablespoon olive oil

2 cloves garlic minced

¼ cup red onion diced, ¼ inch dice

1 ½ cups quinoa uncooked, rinsed with cold water and drained

1 jalapeño minced

1 cup bell pepper diced, red or green

1 cup zucchini diced, ¼ inch dice

1 cup black beans drained and rinsed

14 ½ ounces tomatoes diced (1 can)

1 cup corn kernels fresh or frozen

½ teaspoon chili powder

1 teaspoon cumin

1 teaspoon kosher salt

½ teaspoon black pepper freshly ground

2 ½ cups broth vegetable or chicken

2 tablespoons green onions thinly sliced

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