One Pan Mexican Quinoa

INGREDIENTS

1 1/2 cups

Floating Leaf Sprouted Brown Rice, Split Pea and Quinoa*

3 cups

vegetable broth

1 15 ounce can

crushed tomatoes

1 15 ounce can

kidney beans (rinsed and drained)

ear corn (kernels cut off cob, or sub 1 cup frozen)

1 tbsp

chili powder (*or less, depending on how spicy chili powder is)

1 tbsp

cumin

1 tsp

sea salt (or more, to taste)

1 tsp

Mexican oregano

1 cup

cheddar cheese (shredded)

1 tbsp

olive oil

bell pepper (sliced)

1/2

onion (sliced thin)

salt and pepper (to taste)

avocado (cubed, to top)

1 cup

cherry tomatoes (halved)

cilantro (to top, optional)

green onions (to top, optional)