One-Pot Mexican Quinoa recipe

2 teaspoons olive oil
2 garlic cloves, minced
3 jalapeños, seeds and ribs removed, finely chopped
1 cup uncooked quinoa, rinsed well and drained
1 1/4 cups low-sodium chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn
1/2 teaspoon kosher salt
1/3 cup chopped fresh parsley
2-3 teaspoons fresh lime juice

Add the oil to a medium saucepan and set over medium-high heat. When the oil shimmers, add the garlic and jalapenos. Cook for about 1 minute, just until fragrant. Stir in the quinoa, chicken broth, black beans, tomatoes, corn, and salt. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and cook for 25-30 minutes, or until the liquid has been absorbed by the quinoa. Take the pan off the heat and stir in the parsley and lime juice (start with 2 teaspoons, then taste and decide if you want more). Season to taste with additional salt or pepper, if desired. Serve garnished with chopped scallions, cheese, sour cream, or your favorite toppings.