One Pan Mexican Quinoa

Prep Time: 10 minutes Cook Time: 25 minutes Servings: Yield: 4 servings Source:

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 oz 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

Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

Directions

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.