Description
A flavorful and nutritious One Pan Mexican Quinoa dish that is perfect for a quick and healthy meal.
Ingredients
1 tablespoon olive oil
2 cloves garlic minced
1 jalapeno minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans drained and rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
1 cup corn kernels frozen canned or roasted
1 teaspoon chili powder
½ teaspoon cumin
Kosher salt and freshly ground black pepper to taste
1 avocado halved seeded peeled and diced
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro leaves
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and jalapeno, sautéing until fragrant, about 1-2 minutes.
- Add quinoa to the skillet, stirring for another minute, then pour in the vegetable broth.
- Stir in the black beans, fire-roasted tomatoes, corn, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce the heat, cover, and simmer for 20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and fluff the quinoa with a fork. Stir in the lime juice and diced avocado, topping with cilantro before serving.
Notes
This recipe is easily customizable; feel free to add your favorite vegetables or proteins to enhance its flavor.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: One Pan Mexican Quinoa, quinoa recipe, vegetarian recipe, one pan meal, healthy dinner