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!
| Amount | Unit | Ingredient |
|---|---|---|
| 1 | tbsp | Olive Oil |
| 2 | clove | Garlic |
| 1 | piece | Jalapeno |
| 0 | None | Salt |
| 1 | None | Avocado |
| 1 | cup | Corn |
| 1/2 | tsp | Cumin |
| 1 | tsp | Chilli Powder |
| 1 | can | Chopped Tomatoes |
| 1 | can | Black Beans |
| 1 | cup | Vegetable Broth |
| 1 | cup | Quinoa |
| 2 | tbsp | Cilantro |
| 0 | None | Lime Juice |
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 15 minutes.
- Stir in avocado, lime juice, and cilantro.