1 Tbsp canola oil
3 cloves garlic, minced
2 jalapenos, seeded and minced
1 cup quinoa, rinsed and drained
1 1/4 cup chicken stock
1 can (540 mL) black beans, rinsed and drained
1 can (398 mL) fire-roasted tomatoes (eg Hunts)
1 cup kernel corn (fresh, canned or frozen)
1 Tbsp chili powder
1 1/2 tsp ground cumin
1/4 tsp smoked paprika
1 1/2 cups cooked diced chicken
salt and pepper to taste
juice of 1 lime
1/4 cup chopped fresh cilantro
hot sauce for serving
Heat oil in a large skillet over medium high heat. Add garlic and jalapeno; stir cook until soft.
Stir in quinoa, stock, beans, tomatoes, corn, chili powder, cumin, smoked paprika and cooked chicken and season to taste with salt and pepper.
Cover and bring to a boil. Reduce heat and simmer until quinoa is cooked (about 20 minutes).
While quinoa mixture is cooking, cut avocado in half; remove the seed and peel. Dice the avocado and toss with the lime juice.
Remove quinoa mixture from heat and stir in avocado, lime juice and cilantro. Serve immediately with hot sauce.