One Pan Mexican Quinoa
from damndelicious.net
35 min
Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
Ingredients
- 1 tablespoonolive oil
- 2garlic cloves (minced)
- 1anaheim (minced)
- 1 cupquinoa
- 1 cupvegetable broth
- 1can black beans (drained and rinsed)
- 1can fire-roasted diced tomatoes
- 1 cupcorn kernels (frozen, canned or roasted)
- 1 teaspoonchili powder
- ½ teaspooncumin
- kosher salt and freshly ground black pepper (to taste)
- 2avocado (halved, seeded, peeled and diced)
- 2 tablespoonsfreshly squeezed lime juice
- 2 tablespoonschopped fresh cilantro leaves
Directions
- 1
Heat olive oil in a large skillet over medium high heat. Add garlic and anaheim, and cook, stirring frequently, until fragrant, about 1 minute.
- 2
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
- 3
Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
- 4
Stir in avocado, lime juice and cilantro.
- 5
Serve immediately.