Mexican Quinoa

INGREDIENTS

2 tsp

olive oil

2 cloves

garlic, minced

jalapeños, seeded and finely chopped

1 cup

uncooked quinoa, rinsed well and drained

1 1/4 cups

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vegetable broth

1 can

(1½ cups)

black beans

, drained and rinsed

1 14.5 ounce can

diced tomatoes

, with juices

1 cup

frozen corn (or kernels cut from 2 cobs of corn)

1/2 tsp

kosher salt

1/3 cup

chopped fresh cilantro

quarter of a lime, juiced

To finish:

Shredded cheese, sour cream, salsa, and/or avocado