One Pan Mexican Quinoa

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Ingredients:


  • 1 tablespoon olive oil
  • 2 cloves garlic, 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 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

  • Ingredients the recipe called for and that I didn't use:  
  • 1 jalapeno, minced                                                   
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 cup corn kernels, frozen, canned or roasted  

Directions:


  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. 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.
  3. Serve immediately.

Notes: YAS. I used a can of Rotel fire roasted tomatoes and chillies (medium) for this. I believe the small 14 oz can. Can be vegetarian with vegetable broth - I think I used chicken broth because it is what I had.

Recipe originally from: https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

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