Mexican Quinoa + Beef

Ingredients

• 1 lb ground beef

• 1 tbsp avocado oil

• 1 jalapeno, diced

• 1 cloves garlic, minced

• 1 14 oz can black beans, drained and rinsed

• 1 14 oz can diced tomatoes

• 1 cup quinoa

• 1 cup broth

• 1 tbsp red pepper flakes

• 1 1/2 tsp chili powder

• 1/2 tsp cumin

• 1 avocado

• 1 lime

• 1 tbsp chopped cilantro

Instructions

1. Heat avocado oil in a large pot over medium-high heat.

2. Add diced onion and jalapeño, cooking until softened.

3. Stir in cumin, chili powder, coriander, and oregano, cooking for 30 seconds.

4. Add chicken broth, 1 can of chickpeas, chicken breast, salt, and pepper. Simmer for 20-30 minutes.

5. Remove the chicken, shred it, and return it to the pot.

6. Stir in lime juice and chopped cilantro.

7. Blend the remaining chickpeas with ½ cup water or broth until smooth, then add to the soup along with corn.

8. Simmer for 5-10 minutes and serve with toppings of choice such as jalapeno, cilantro, tortilla chips, or cotija cheese!

Serves: 6 Time: 30 minutes Calories: 412 Protein: 27g Carbs: 44g Fat: 15g