One Pan Mexican Quinoa

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 jalapeno, minced

1 cup quinoa

1 cup vegetable broth

1 (15-ounce) can black beans, drained and rinsed

1 (14.5 oz) can fire-roasted diced tomatoes

1 cup corn kernels, frozen, canned or roasted

1 teaspoon chili powder

1/2 teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

1 avocado, halved, seeded, peeled and diced

Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

Directions

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

Suzan's Pumpkin Bread

 This comes from my friend/running buddy/hiking partner Suzan. According to her instructions, it is best served with hot, strong black coffee...which I haven't tried yet. But even without the coffee, it's yummy! The taste reminds me of gingersnaps.

Ingredients for 3 Large Loaves

4 cups raw sugar

1/4 to 1/2 cup molasses

1 cup vegetable oil

1 large (29 oz) can pumpkin 

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon ground ginger

1 teaspoon salt

4 teaspoons baking soda

splash of vanilla

5 cups flour (half whole wheat, half white)

chopped nuts or chocolate chips (optional)

Directions

Mix all ingredients. Bake in greased loaf tins at 350 for one hour. (May need to adjust baking time, depending on loaf size.) Also makes great muffins, although I think I like the bread better.