One Pan Mexiacan Quinoa

ONE PAN MEXICAN QUINOA

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Yield4 servings

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 black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 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

Make Sausage Risotto with Spinach & Tomato

 

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.