One Pan Mexican Quinoa

This is so flipping easy to make. It’s light, healthy and super jam packed with nutrients. Nothings easier than just throwing everything into a pan! Serves 4.

Print Recipe Here

Ingredients:

• 1 tablespoon olive oil
• 2 cloves minced garlic
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (1.5 oz.) can black beans, drained and rinsed
• 1 (14.5 oz.) can fire roasted diced tomatoes
• 1 cup corn kernels
•  1 teaspoon chilli powder
• ½ teaspoon cumin
• Kosher/Himalayan salt and ground pepper to taste
• 1 avocado, halved seeded and diced
• Juice of 1 lime
• 2 tablespoon chopped fresh cilantro leaves

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, broth, beans, tomatoes, corn, chilli powder and cumin then season with salt and pepper to taste. Bring to a boil. Cover and reduce heat to simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately!

Enjoy!