South West Corn Quinoa Protein Bowl

This is truly a one-pot wonder loaded with plant protein and super easy to make.


·         1 tablespoon olive oil

·         2 cloves garlic, minced

·         1 jalapeno, minced

·         1 cup quinoa

·         1 cup vegetable broth

·         1 (15-ounce) can black beans, drained and rinsed

·         1 (14.5 oz) can fire-roasted diced tomatoes

·         1 cup corn kernels, frozen, canned or roasted

·         1 teaspoon chili powder

·         1/2 teaspoon cumin

·         Kosher salt and freshly ground black pepper, to taste

·         1 avocado, halved, seeded, peeled and diced

·         Juice of 1 lime

·         2 tablespoons chopped fresh cilantro leaves


·         Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.  

·         Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.

Top with fresh tomatoes, vegan sour cream and chopped scallions!

·         Serve immediately.