Ingreadient :

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 4 garlic cloves, minced
• 1 to 2 jalapeno peppers, seeded and chopped, optional
• 1/4 teaspoon pepper
• 8 cups vegetable broth
• 1 cup red quinoa, rinsed
• 2 cans (15 ounces each) no-salt-added chickpeas or garbanzo beans, rinsed and drained
• 1 can (15 ounces) no-salt-added black beans, rinsed and drained
• 3 medium tomatoes, chopped
• 1 cup fresh or frozen corn
• 1/3 cup minced fresh cilantro
• Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges and additional chopped cilantro

Direction :

1. Heat oil in a Dutch oven over medium-high heat. Add the red onion, garlic, jalapeno if desired, and pepper; cook and stir until tender, 3-5 minutes. Add broth and quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add the chickpeas, beans, tomatoes, corn and cilantro; heat through. If desired, serve with optional ingredients.