Cooking With Olmsteds
One Pan Mexican Quinoa
4 servings
portions10 minutes
temps actif35 minutes
temps totalIngrédients
1 tablespoon olive oil
2 cloves garlic (minced)
1 jalapeno (minced)
1 cup quinoa
1 cup vegetable broth
1 15-ounce can black beans, drained and rinsed
1 14.5 oz can fire-roasted diced tomatoes
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
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, lime juice and cilantro.
Serve immediately.
4 servings
portions10 minutes
temps actif35 minutes
temps total