One Pan Mexican Quinoa
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.95 out of 5 stars
(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
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Preparation
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.
Step 6
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Chef's notes
Adapted from Cook Like a Champion
