Jan 12 2019

One Pan Mexican Quinoa

Ingredients

  • 1 tablespoon: olive oil
  • 2 cloves (minced): garlic
  • 1 (minced): jalapeno
  • 1 cup: quinoa
  • 1 cup: vegetable broth
  • 1 (15oz) can (drained and rinsed): black beans
  • 1 (14.5oz) can: fire-roasted diced tomatoes
  • 1 cup: corn kernels
  • 1 teaspoon: chili powder
  • 0.5 teaspoon: cumin
  • to taste: salt and freshly ground black pepper
  • 1 (diced): avocado
  • 1 (juiced): lime
  • 2 tablespoons (chopped): fresh cilantro leaves

Instructions

    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.
    2. 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.
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