One-Pot Mexican Quinoa

By sandycon

Ingredients

• {Note: You can substitute vegetable broth for chicken broth to make this a vegetarian dish.}
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 3 jalapeños, seeds and ribs removed, finely chopped
• 1 cup uncooked quinoa, rinsed well and drained
• 1 1/4 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 cup frozen corn
• 1/2 teaspoon kosher salt
• 1/3 cup chopped fresh parsley
• 2-3 teaspoons fresh lime juice

Preparation

Step 1

Add the oil to a medium saucepan and set over medium-high heat. When the oil shimmers, add the garlic and jalapenos. Cook for about 1 minute, just until fragrant. Stir in the quinoa, chicken broth, black beans, tomatoes, corn, and salt. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and cook for 25-30 minutes, or until the liquid has been absorbed by the quinoa. Take the pan off the heat and stir in the parsley and lime juice (start with 2 teaspoons, then taste and decide if you want more). Season to taste with additional salt or pepper, if desired. Serve garnished with chopped scallions, cheese, sour cream, or your favorite toppings.