One Pan Mexican Quinoa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Wonderfully light, healthy and nutritious. And it's so easy to make - even the
quinoa is cooked right in the pan!
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 jalapenos, minced
- 237 g (1 cup) quinoa
- 237 ml (1 cup) vegetable broth
- 1 (425 g; 15 oz) can black beans, drained and rinsed (kidney beans)
- 1 (411 g; 14.5 oz) can fire-roasted diced tomatoes (regular tomatoes)
- 163 g (1 cup) corn kernels
- 1 tsp chili powder
- ½ tsp cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1½ lime
- 2 tbsp chopped fresh cilantro leaves Instructions
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- 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.
- Serve immediately. source