One Pan Mexican Quinoa

Ingredients:

1 Tbs olive oil ( I didn't use any)
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa (if you don't like quinoa, use rice)
1 cup vegetable broth
1 can 15 oz black beans, drained and rinsed
1 can fire-roasted diced tomatoes
1 cup corn kernels
1 tsp. chili powder
1/2 tsp. cumin
Salt and pepper to taste
1 avocado, diced
Juice of 1 lime
2 Tbs. chopped fresh cilanto

Instructions:

Heat oil in a large skillet over medium high heat.  I just use a tad of water instead of oil.  Add garlic and jalapeno, and cook stirring frequently.  Add more water as it cooks off.  Don't let your garlic burn, and cook for 1 minute until fragrant.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.  Bring to a boil, cover, reduc heaat and simmer until quinoa is cooked through, about 20 minutes.  Stir in avocado, lime juice and cilantro.

Serve immediately.

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