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One-Skillet Mexican Quinoa

4 servings

servings

15 minutes

active time

40 minutes

total time

Ingredients

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

servings

15 minutes

active time

40 minutes

total time
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