One Pan Mexican Quinoa

Name: One Pan Mexican Quinoa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic; 1 Jalapeño; 1 cup quinoa; 1 cup vegetable broth; 1 (15-ounce) can black beans; 1 (14.5-ounce) can fire-roasted diced tomatoes; 1 cup corn kernels; 1 teaspoon chili powder; ½ teaspoon cumin; Kosher salt and freshly ground black pepper; 1 avocado; 2 tablespoons freshly squeezed lime juice; 2 tablespoons chopped fresh cilantro leaves

User Reviews

5.0

801 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Course
Main Course
Cuisine
American, Vegetarian

One Pan Mexican Quinoa

Iris Warren

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

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Ingredients

Servings

1 tablespoon olive oil
2 cloves garlic minced
1 Jalapeño 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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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.