One Pan Mexican Quinoa

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!


INGREDIENTS

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 jalapeno, minced

  • 1 cup quinoa

  • 1 cup vegetable broth

  • 1 (15-ounce) can of black beans, drained and rinsed

  • 1 (14.5 oz) can fire-roasted diced tomatoes

  • 1 cup corn kernels, frozen, canned or roasted

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • Kosher salt and freshly ground black pepper, to taste

  • 1 avocado, halved, seeded, peeled and diced

  • Juice of 1 lime

  • 2 tablespoons chopped fresh cilantro leaves


DIRECTIONS

  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.

  3. Serve immediately.

This recipe is from Damn Delicious.