One Pan Mexican Quinoa

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Damn Delicious

Total Time

35 minutes

Prep Time

10 minutes

Cook Time

25 minutes

Rating

(263)

Ingredients

4 servings

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-ounce) can fire-roasted diced tomatoes
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
½ teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro leaves

Beginner Vegetarian Dinner Gluten-Free ...

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Preparation

Inline ingredients (beta)

Cook mode

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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.

Step 2

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.

Step 3

Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.

Step 4

Stir in avocado, lime juice and cilantro.

Step 5

Serve immediately.

Chef’s notes

Adapted from Cook Like a Champion

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

One Pan Mexican Quinoa

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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