- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapenos, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 can black beans, drained and rinsed
- 1 can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 cup frozen peas
- 1 teaspoon chilli powder
- 1/2 teaspoon cumin
- 1/2 drop dōTERRA Coriander essential oil
- Sea 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
- Corn chips (optional)
How:
- 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,, peas, chilli powder and cumin; season with salt and pepper, to taste. Bring to boil; cover with lid, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
- Add dōTERRA coriander essential oil to lime juice and mix well.
- Stir in avocado, coriander lime juice and cilantro.
- Serve immediately. Add corn chips if desired!