One Pan Mexican Quinoa Recipe

Healthy, easy recipe alert! I love trying new recipes and I do my best to try at least one new recipe per week.  Sometimes they come together and I love them and other times I don't.  That's what cooking is all about though!  Get in the kitchen, experiment and have fun!  Try new things and expand your horizons. 

Here is a new recipe I tried tonight that I will definitely keep in the rotation.  It's really easy too so you could easily do this after working a long day.  This recipe would make great leftovers too.

One Pan Mexican Quinoa

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Yield 4 servings

 

What you will need ...

 

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced (if you like some heat)
• 1 cup quinoa (raw)
• 1 cup vegetable or chicken 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

 

 

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.

 

Enjoy!