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One Pan Mexican Quinoa
Yield:
4
servings
Prep:
10
minutes
minutes
Cook:
25
minutes
minutes
Total:
35
minutes
minutes
Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
5
stars (
264
ratings)
Ingredients
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
Instructions
Heat olive oil in a large skillet over medium high heat. Add 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.
Serve immediately.
Notes
Adapted from
Cook Like a Champion