One Pan Mexican Quinoa

One Pan Mexican Quinoa

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 2

    cloves garlic, minced

  • 1

    jalapenos, 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

  • 1

    teaspoon chili powder

  • ½

    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

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.


Nutrition

Facebook Conversations