One-Pan Mexican Quinoa

Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant about 1 minute.

Pour vegetable broth into the saucepan. Stir black beans tomatoes quinoa corn and salt into the broth. Bring to a boil reduce heat to low and simmer covered until the liquid is fully absorbed into the quinoa 20 to 25 minutes.

Fluff quinoa with a fork. Stir in cilantro and lime juice.