<![CDATA[One-Pan Mexican Quinoa]]>

<![CDATA[One-Pan Mexican Quinoa]]>This is my new go-to weeknight dinner! I’ve seen a couple of recipes floating around on Pinterest for one-pan quinoa dishes. I combined a couple and here’s my spin. Everything, even the quinoa, is cooked in one pan. It’s so easy and packed with flavor. You really should make this Mexican Quinoa…seriously…try it!

Let’s get started…

Heat a large skillet over medium-high heat. Add the olive oil, garlic, and jalapeno and saute for 1 minute.

Then add the rinsed quinoa, vegetable broth,

Rinsed black beans,

Tomatoes, corn, chili powder, cumin, and salt and pepper.

Bring to a boil, cover, and simmer for 20-25 minutes until broth is fully absorbed. Remove from heat, fluff with a fork, and stir in the cilantro and lime juice.

Garnish and serve!

Ingredients:
1 Tablespoon olive oil
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1 cup vegetable broth
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn
1 teaspoon chili powder
1 teaspoon cumin
kosher salt and black pepper to taste
chopped fresh cilantro (I used about 3 Tablespoons)
1 lime, juiced
1 avocado, sliced
Garnish with shredded cheese, Greek yogurt or sour cream, green onions, etc
***to make it vegan, simply omit the cheese and Greek yogurt

Instructions:
Heat the oil in a large skillet over medium-high heat. Add the garlic and jalapeños and sauté for about 1 minute, until fragrant. Stir in the quinoa, broth, beans, tomatoes, corn, chili powder, cumin and salt. Bring to a boil, then reduce heat to a simmer.

Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, fluff with a fork and stir in the cilantro and lime juice. Top with avocado and garnish as desired.

Recipe adapted from: Cook Like a Champion and Damn Delicious

Black Bean and Quinoa Enchilada Bake

#choosejoy

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