One Pan Mexican Quinoa-10 wwpp

Photo by Rebecca W.
Adapted from damndelicious.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from damndelicious.net

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

  • 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

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 Facts Serving Size Servings Per Container 4 Amount Per Serving Calories 401.8Calories from Fat 130.5 % Daily Value* Total Fat 14.5g22% Saturated Fat 2.1g11% Trans Fat 0g Cholesterol 0mg0% Sodium 262.6mg11% Total Carbohydrate 57.2g19% Dietary Fiber 13.7g55% Sugars 1.7g Protein 15.2g30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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