One Pan Mexican Quinoa-10 wwpp

By r_wade1

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

Details

Servings 4
Adapted from damndelicious.net

Preparation

Step 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.
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.