New Recipes
One-Skillet Mexican Quinoa
4 servings
servings15 minutes
active time40 minutes
total timeIngredients
1 tablespoon olive oil
1 medium jalapeño pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon ground cumin
kosher salt and ground black pepper to taste
1 medium avocado - peeled, pitted, and diced
1 medium lime, juiced
2 tablespoons chopped fresh cilantro
Directions
Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
Add avocado, lime juice, and cilantro; stir until combined.
Nutrition
Serving Size
-
Calories
450 kcal
Total Fat
15 g
Saturated Fat
2 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
2 mg
Sodium
1099 mg
Total Carbohydrate
67 g
Dietary Fiber
17 g
Total Sugars
5 g
Protein
17 g
4 servings
servings15 minutes
active time40 minutes
total time