Recipe from Cooking Classy

Ingredients

• 1 cup quinoa
• 1 tsp. olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce, no sugar added
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder, or more, to taste
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• Pepper, to taste
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels, frozen, canned or roasted
• 3 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime, optional
• 1/2 avocado, halved, seeded, peeled and diced

Directions

1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
4. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
5. Serve immediately with avocado, if desired.