INGREDIENTS:

• 1 Tbsp olive oil
• 1 med red onion, chopped
• 4 garlic cloves, minced
• 1 to 2 jalapeño peppers, seeded & chopped (optional)
• 1/4 tsp pepper
• 8 cups vegetable broth
• 1 cup red quinoa, rinsed
• 2 cans (15 oz each) non-salt black beans, rinsed & drained
• 3 med tomatoes, chopped
• 1 cup fresh or frozen corn
• 1/3 cup minced fresh cilantro

DIRECTIONS:

1. Heat oil in a Dutch oven over medium-high heat.
2. Add the red onion, garlic, jalapeño (if desired) and pepper; cook and stir until tender, 3-5 min.
3. Add broth & quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 min.
4. Add the chickpeas, black beans, tomatoes, corn & cilantro; heat through.

If desired, serve with optional ingredients.

*Add smoked salt or cumin.
*Reduce chopped tomato & add/sub chunky salsa.
*Cut or reduce quinoa and garnish with cooked rice