- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 1 jalapeno pepper, diced
- 1/4 teaspoon salt
- 1 cup quinoa, rinsed and drained
- 1 1/2 cups low-sodium chicken broth
- 1 cup corn (optional)
- 1 mango, peeled and diced
- 1 avocado – peeled, pitted, and diced
- 1 1/2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- Heat olive oil in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion, jalapeno pepper, and salt; cook and stir until onion is tender, 5 to 10 minutes. Add quinoa and cook until slightly browned, 1 to 2 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until broth is absorbed, 15 to 20 minutes.
- Stir corn, mango, avocado, lime juice, and cilantro into quinoa mixture. Serve immediately or chill and serve cold.