This quinoa dish is loaded with southwestern flavor! It is a healthy dish that makes a perfect lunch or dinner.
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Start by preparing the quinoa: In a medium sized pot, combine the quinoa with chicken broth and bring to a boil. \u00a0As soon as the mixture begins to boil, reduce the heat to a simmer. Cover and let cook for 15 minutes.<\/p>\n

In the past, I have also made this with vegetable broth. Although I didn’t find it to be as flavorful, it still tastes amazing and is a great alternative to make this dish vegetarian!<\/p>\n

While the quinoa is cooking,\u00a0chop the onion, bell pepper, and jalape\u00f1o into small pieces. \u00a0In a pan with some olive oil, cook the onion, pepper, jalape\u00f1o, and garlic for a few minutes, until the onion has softened.<\/p>\n

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Add the black beans, tomatoes, corn, chili powder, and cumin to the pan. Continue to cook over medium heat for a few more minutes, until the mixture is hot and the seasoning is well mixed.<\/p>\n

I usually just add the corn frozen, so I use the corn to determine when the mixture is ready.<\/p>\n

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In a large bowl, combine the quinoa, lime juice, and vegetable mixture. Season with salt and pepper and then serve with your choice of avocado, sour cream, and\/or cilantro.<\/p>\n

The leftovers are just as good! Try doubling the recipe to have extra for lunches \ud83d\ude42<\/p>\n

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