One Pan Mexican Quinoa

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

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

Directions

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.