Ingredients

• 2 tablespoon of vegetable oil
• 3 clove of garlic
• 1 of jalapeño
• 15 oz of black beans425 g of black beans
• 15 oz of corn425 g of corn
• 3 of roma tomato
• 1 cup of quinoa170 g of quinoa
• 2 cup of vegetable stock480 mL of vegetable stock
• 1 tablespoon of chili powder
• 2 teaspoon of cumin
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 of avocado
• 1 of lime
• 0 of fresh cilantro

Instructions

1. Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
2. Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
3. Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
4. Enjoy!