Ingredients:

2 tablespoons vegetable oil
3 cloves garlic, minced
1 jalapeño, minced
15 oz black beans(425 g)
15 oz corn(425 g)
3 roma tomatoes, diced
1 cup quinoa(170 g), rinsed
2 cups vegetable stock(480 mL)
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish

Method:

Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
Enjoy!