One Pan Mexican Quinoa
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced (serrano pepper could also be used)
- 1 cup quinoa (brown rice may also be used)
- 1 cup vegetable broth (homemade chicken stock works great, or water)
- 1 can of black beans (15oz) , drained and rinsed (if making from dried, cook beans first. Remember, 1/2 cup of dried beans cooks to equal 1 15oz canned beans)
- 1 can fire-roasted diced tomatoes (15oz) (Substitutions: 1 can of Rotel or 1 can of regular diced tomatoes)
- 1 cup corn kernels, frozen, canned, or roasted
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper (to taste)
- 1 avocado, halved, seeded, peeled, diced
- 1 lime, juiced
- 2 tbsp fresh cilantro leaves, chopped
Instructions
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, cook stirring frequently about 1 minute until fragrant.
- Stir in quinoa, stock, beans, tomatoes, corn, chili powder, 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 (almost an hour for brown rice).
- Place in bowl, top with diced avocado, cilantro, and lime juice.
- Enjoy!
Notes
As with any Mexican and Tex/Mex cooking, fresh ingredients are best! Also the cilantro, avocado, and lime juice make this dish. Don't skip out!
This is a great way to get in whole grains other than bread.
Tried this recipe?Let us know how it was!
