One-Pot Mexican Quinoa

Name: One-Pot Mexican Quinoa
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 Tbs olive oil; 2 cloves garlic, minced; 1 jalapeno, minced; 1 cup quinoa; 1 cup vegetable broth; 1 (14 oz) can of black beans drained; 1 (15 oz) can fire-roasted diced tomatoes; 1 cup corn kernels, frozen, canned, or roasted; 1 tsp chili powder; 1/2 tsp cumin; to taste Kosher salt and freshly ground black pepper,; 1 avocado, halved, seeded, peeled, and diced; Juice of 1 lime; 2 Tbs chopped fresh cilantro leaves

Adrianne Meszaros @adriannemeszaros

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

Adrianne Meszaros @adriannemeszaros

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

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Ingredients

35 minutes

4 servings

1 Tbsolive oil
2 clovesgarlic, minced
1jalapeno, minced
1 cupquinoa
1 cupvegetable broth
1 (14 oz)can of black beans drained
1 (15 oz)can fire-roasted diced tomatoes
1 cupcorn kernels, frozen, canned, or roasted
1 tspchili powder
1/2 tspcumin
to tasteKosher salt and freshly ground black pepper,
1avocado, halved, seeded, peeled, and diced
Juice of 1 lime
2 Tbschopped fresh cilantro leaves

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Steps

35 minutes

1

Heat olive oil in a large skillet over medium high heat.
2

Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
3

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
4

Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through about 20 minutes.
5

Stir in avocado, lime juice and cilantro.
6

Serve immediately.