One Pan Mexican Quinoa
This light and refreshing dish is easy to make and taste amazing.
Equipment
- 1 Large Skillet
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 each jalapeno minced
- 2 cups vegetable broth
- 1 15-ounce can black beans drained and rinsed
- 1 14.5 ounce can fire-roasted diced tomatoes
- 1 cup corn kernals frozen, canned or roasted
- 1 tsp chili powder
- 1/2 tsp cumin
- Kosher salt and freshly ground black pepper to taste
- 1 each juice from lime
- 2 tbsp fresh cilantro chopped
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, line juice and cilantro.
- Serve and enjoy.
Notes
Taste great as leftovers on a salad, or freeze for later.