One Pan Mexican Quinoa

Name: One Pan Mexican Quinoa
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lime, juice from; 1 jalapeño, minced; 1 avocado, diced; 2 tbsp cilantro leaves, chopped; 1 tbsp olive oil; 2 clove garlic, minced; 1 tsp chili powder; 1/2 tsp ground cumin; 1 cup vegetable broth; 1 cup quinoa; 1 can fire-roasted diced tomatoes; 1 can sweet corn, 15oz (drained and rinsed); 1 can black beans, 15oz (drained and rinsed)

Daytime @daytime

I love it. Add more jalapeño for some kick.

Daytime @daytime

I love it. Add more jalapeño for some kick.

Saved

Ingredients

35 mins

4 servings

Produce & Spices
1lime, juice from
1jalapeño, minced
1avocado, diced
2 tbspcilantro leaves, chopped
1 tbspolive oil
2 clovegarlic, minced
1 tspchili powder
1/2 tspground cumin
Foods
1 cupvegetable broth
1 cupquinoa
1 canfire-roasted diced tomatoes
1 cansweet corn, 15oz (drained and rinsed)
1 canblack beans, 15oz (drained and rinsed)

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Steps

35 mins

1

Mince the two garlic cloves and jalapeño. Mix dry spices in a bowl (1 tsp Chili, 0.5 tsp Cumin)
2

Heat olive oil in large skillet over medium high heat.
3

Add minced garlic and jalapeño. Stir for one minute or until fragrant.
4

Add broth (1cup), then quinoa (1cup), beans (drained), tomatoes, corn (drained), spices mix (salt and pepper to taste).
5

Boil. Cover. Reduce heat and let simmer until quinoa is cooked through (about 20 mins).
6

Stir in the diced avocado and cilantro, squeeze half a lime over each bowl.
7

Serve immediately, leave salt and pepper out to taste.