Ingredients

1 Tbsp. olive oil

2 garlic cloves, minced

1 jalapeno, minced

1 c. quinoa

1 c. vegetable broth

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

1 (14.5 ounce) can fire-roasted diced tomatoes

1 c. corn

1 tsp. chili powder

½ tsp. cumin

Salt and pepper to taste

1 zucchini, diced

3 Tbsp. lime juice

2 Tbsp. fresh cilantro, chopped

Directions

Heat olive oil in a large skillet over medium-high heat.  Add garlic and jalapeno and sauté for about 1 minute, stirring frequently.  Stir in quinoa, broth, beans, tomatoes, corn, zucchini, chili powder and cumin.  Sprinkle salt and pepper to taste.  Bring to a boil.  Cover, reduce heat and simmer until quinoa is cooked (about 20 minutes).  Stir in lime juice and cilantro.

Makes six servings (1 cup each)

Each serving has 230 calories, 4.5 grams (g) fat, 39 g carbohydrate, 7 g fiber and 450 milligrams (mg) sodium.