Southwest Skillet Quinoa (Rice) and Beans with Tomato-Mint Salsa Recipe | ChefDeHome.com

Ingredients

• 1 Black Beans, 15 Ounce Can, rinsed
• 1 tbsp Chipotle in Adobo, minced
• 3/4 Cup Quinoa, rinsed under cold water
• Salt, as per taste
• 1 Cup Corn, frozen, rinsed under water
• 1.5 Cup Water, or low-sodium vegetable broth
• 2 tbsp Olive Oil, preferably, extra virgin, divided
• 1/2 Cup Shallot Onions, 2 small shallots or 1/2 red onion, small diced
• 3 Garlic, cloves, minced
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Oregano, dried leaves
• 1 Cup Cherry Tomatoes, or grape tomatoes, halved
• Salt and Black Pepper, as per taste
• 3 Green Onion, scallion, thin sliced
• 4 tbsp Mint, julienne, sliced in thin strips
• 1 tbsp Lime, juice
• Jalapeno, thin sliced, optional
• Cilantro, fresh leaves, chopped
• Avocado, chopped, optional