Servings: 4

| Ingredients | | Ingredients |
 
2 Tablespoons Olive Oil 2 Tablespoons Olive Oil
 
3 Cloves Garlic, Minced 3 Cloves Garlic, Minced
 
1 Onion, Diced 1 Onion, Diced
 
2 Jalapenos, Seeded and Minced 2 Jalapenos, Seeded and Minced
 
1 Cup Quinoa, Rinsed 1 Cup Quinoa, Rinsed
 
1 Cup Chicken Stock 1 Cup Chicken Stock
 
1 (15 Ounce) Can Black Beans, Drained and Rinsed 1 (15 Ounce) Can Black Beans, Drained and Rinsed
 
1 (14. Ounce) Can Fire Roasted Diced Tomatoes 1 (14. Ounce) Can Fire Roasted Diced Tomatoes
 
1 Cup Frozen Corn 1 Cup Frozen Corn
 
Juice of 1 Lime Juice of 1 Lime
 
2 Teaspoons Chili Powder 2 Teaspoons Chili Powder
 
½ Teaspoon Cumin ½ Teaspoon Cumin
 
½ Teaspoon Cayenne Pepper ½ Teaspoon Cayenne Pepper
 
Salt and Pepper to taste Salt and Pepper to taste

| Instructions |
Heat olive oil in large skillet over medium high heat. Add onion and jalapeno and cook until softened. About 3 minutes. Add garlic and cook until fragrant, about 1 minute.
Add black beans, tomatoes, corn, quinoa, chicken stock, chili powder, cayenne, cumin, and lime juice.
Season to taste with salt and pepper and stir.
Bring to a low simmer and reduce heat to medium low. Simmer for 20 minutes with the lid on stirring occasionally.
Season chicken on both sides with chili powder, garlic powder, oregano, salt and pepper. Cook on a hot grill until the internal temperature reaches 165°F. Cut into slices and add to Mexican quinoa.
Serve with diced avocado and fresh parsley.
Enjoy!

6/3/18: no jalapeño, added a can of green Chile. 20 min worked perfectly, delicious. Used regular chili which was intense, maybe use mild next time. Really good!  6/3/18: no jalapeño, added a can of green Chile. 20 min worked perfectly, delicious. Used regular chili which was intense, maybe use mild next time. Really good!