One Pan Mexican Quinoa
Created by Luvcookn on December 19, 2023
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #41991
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 15 ounces black beans, drained and rinsed (1 can)
- 14.5 ounces can fire-roasted diced tomatoes (1 can)
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- 1/2 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
How to Make
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Step 1: Heat olive oil in a large skillet over medium high heat.
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Step 2: Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
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Step 3: Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
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Step 4: Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
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Step 5: Stir in avocado, lime juice and cilantro.
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Step 6: Serve immediately.
Nutritional Facts
- Serving Size: 1 (294.2 g)
- Calories 473.4
- Total Fat - 12.8 g
- Saturated Fat - 1.8 g
- Cholesterol - 0 mg
- Sodium - 258.7 mg
- Total Carbohydrate - 75 g
- Dietary Fiber - 15.5 g
- Sugars - 3.8 g
- Protein - 19.3 g
- Calcium - 99.7 mg
- Iron - 5.4 mg
- Vitamin C - 39 mg
- Thiamin - 0.7 mg