One Pan Mexican Quinoa

One Pan Mexican Quinoa 1

440

CALORIES

4

SERVINGS

10 (min)

PREPARATION

25 (min)

COOKING

35 (min)

READY IN

dinner

DISH

Ingredients

  • 1 avocado, halved, seeded, peeled and diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 teaspoon chili powder
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/2 teaspoon cumin
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup quinoa
  • 1 cup vegetable broth

Instructions

  • 1Heat olive oil in a large skillet over medium high heat.
  • 2Add 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.
  • 3Serve immediately.