One Pan Mexican Quinoa

 

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This is seriously good, so flavorful and hearty. Don’t worry if you’re not a quinoa lover- I’m not either, or thought I wasn’t, because after having this I will forever try all things quinoa:) Dinner was on the table in 20 minutes, which is definitely a huge plus for me.

The best part- it’s good for you! Give it a try:)

Recipe adapted from damndelicous.net 

INGREDIENTS

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 1/2 cups quinoa
  • 1 1/2 cups vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1/2 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 cup shredded mexican blend cheese

INSTRUCTIONS

  • 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, shredded cheese,  lime juice and cilantro.
  • Serve immediately.

Option: This is delicious on its own or served inside hard shelled tacos.

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