One Pan Mexican Quinoa

Written by on in Mains, Supper
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One Pan Mexican Quinoa

Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 1 Tbsp olive oil

  • 2 cloves minced garlic

  • 1 jalapeno, minced

  • 1 cup quinoa

  • 1 cup vegetable broth

  • 1 can black beans (15 oz), drained and rinsed

  • 1 can fire roasted tomatoes (14.5 oz)

  • 1 cup corn kernels

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • salt and pepper to taste

  • 1 avocado halved, seeded, peeled and diced

  • juice of 1 lime

  • 2 Tbsp chopped fresh cilantro leaves

Directions

  • Heat oil in large skillet over medium high heat. Add garlic and jalapeno, and cook stirring frequently 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.