One-Pan Southwest Chickpea & Quinoa 

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 4

Ingredients
3 cloves of garlic
2 shallots
2 jalapenos 
1 cup of red quinoa
15 oz of canned chickpeas
1 cup of sliced grape tomatoes
2 cups of water
1/4 cup of fresh or defrosted corn
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of paprika
1/2 tsp of cayenne 
1/4 tsp of cumin
2 oz of canned sliced black olives
Sauce
1 avocado
1/4 cup of sunflower oil
1 tbsp of unsweetened soy milk
1 tsp of chipotle hot sauce

Directions
1. Mince garlic and slice shallots, jalapenos and tomatoes.  Strain and rinse chickpeas and quinoa.  Prep or defrost corn.  Set aside.

2. Heat a large frying pan to medium heat and add a small amount of oil.  Add in garlic and shallots and saute for 5 minutes.  Add in jalapenos and saute for an additional 2 minutes. 

3. Add red quinoa, chickpeas, tomatoes, water and corn to frying pan.  Sprinkle with onion powder, garlic powder, paprika, cayenne and cumin. Mix well.

4. Bring water to a boil and then reduce heat to low and cover.  Cook for approximately 15 minutes or until all excess liquid has evaporated.  When done, quinoa should be soft and tender.

5. Remove cover and mix in black olives.  Remove from heat and let cool.

6. To make the sauce, add 1/2 an avocado, sunflower oil, soy milk and chipotle hot sauce to a mason jar.  Using an immersion blender, puree until smooth.  Save the other half of avocado for garnish.  

7. When ready to serve, portion quinoa into a bowl, top with avocado slices and drizzle with sauce.  Serve and enjoy!