Simple, vegan, spicy quinoa salad with avocado

Ingredients for 2 servings:

• 2 tbsp oil
• 3 garlic cloves
• 1 jalapeño(s) or chili pepper, chopped
• 400 g beans, black
• 400 g corn
• 3 Roma tomatoes, chopped
• 1 cup quinoa, approx. 170 g
• 2 cups vegetable broth, approx. 475 ml
• 1 tsp cayenne pepper or chili powder, if you like it very hot, 1 tbsp
• 2 tsp cumin powder
• 1 tsp salt
• 1 tsp pepper
• 1 avocado(s), diced
• 1 lime(s), juice
• some coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

In a pan or pot, sauté the jalapeño or chili pepper and garlic in oil for about two minutes. Add all other salad ingredients to the pan or pot and simmer, covered, for 15-20 minutes until the liquid is absorbed. You can also remove the lid for the last few minutes to help evaporate the water. Place the avocado cubes and lime juice over the salad on plates. Garnish with cilantro, if desired.