by Jenny Brizzi, Wellness Buyer
Directions
In a large saucepan or soup pot, heat olive oil over medium heat and add onion, celery and garlic and cook and stir until onion is translucent, about 10 to 15 minutes. Stir in chopped tomato and jalapeño and cook and stir 1 to 2 minutes more.
Add quinoa, cumin, oregano, salt and pepper and toss to mix.
Add broth, stir well, cover, and simmer about 20 minutes, stirring occasionally, until quinoa is nearly tender. Add black beans and corn, and cook 5 to 10 minutes more. Taste for seasoning, stir in lime juice and serve, topped with diced avocado and any other optional garnishes.
Ingredients
2 tbsp Olive Oil
11⁄2 cups Onion, chopped
1⁄2 cup Celery, chopped
3 - 4 cloves Garlic, chopped
1 Roma Tomato, chopped
1 Jalapeño, seeded & minced
1⁄2 cup Quinoa, rinsed
11⁄2 tsp ground Cumin
1⁄2 tsp Oregano
Salt and freshly ground Black Pepper to taste
1 quart low-sodium Vegetable Broth
25 oz canned Black Beans, drained and rinsed
1 cup Corn Kernels, fresh or frozen
2 tbsp Lime Juice
2 ripe Avocados, diced
(optional) Scallions or Cilantro, chopped
(optional) Plain Yogurt