- 2 tsp avocado oil, or olive oil
- 1-2 jalapeño peppers, seeded, and minced
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 (15 oz) diced fire roasted tomatoes, with liquid
- 1.5 cups quinoa (dry)
- 1/2 tsp chipotle chili pepper powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp paprika
- 1 (15 oz) black beans, rinsed if canned
- 1 cup frozen organic corn kernels
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded colby jack cheese (optional)
- In a large skillet, heat oil on medium.
- Add jalapeño and garlic, sauté for about a minute.
- Then, add broth, tomatoes, uncooked quinoa, chipotle powder, paprika, onion powder, & cumin. Stir to combine, cover and bring to low simmer. Simmer for 15 minutes, on low, occasionally stirring, until quinoa is cooked.
- You can add a splash more broth if necessary during quinoa cooking time. Then, add in black beans and corn. Stir to heat through.
- Top with cheese and cover until the cheese is melted.
- Garnish with fresh cilantro, and sliced jalapeño peppers.
- A great vegetarian dish OR even a delicious side dish! Enjoy Divas
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
