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Ingredients:
1 tsp olive oil
1 clove garlic, minced
½ cup quinoa
¾ cup chicken broth
¼ cup corn kernels
¼ cup diced tomatoes
½ tsp chili powder
pinch cumin powder
pinch salt & pepper
½ avocado diced
1 tsp lemon juice
chopped green onion and cilantro for garnish
Directions:
1. Put olive oil, garlic, quinoa, chicken broth, corn,
tomatoes chili powder, and cumin into inner pot.
2. Stir ingredients and close lid.
3. Press White Rice to cook.
4. Once rice cooker switches to Warm, fluff and serve.
5. Add lemon juice and avocado. Lightly mix and
garnish with green onion and cilantro.
one pot
mexican
quinoa
18
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