One Pan Mexican Quinoa

By abbeysue

Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!

One Pan Mexican Quinoa
photographer: Chungah
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

  • 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
  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, 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. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.

  3. Serve immediately.


Nutritional Facts

Servings
4
Calories 401.8
Calories from Fat 130.5
Total Fat 14.5g
Saturated Fat 2.1g
Trans Fat 0g
Cholesterol 0mg
Sodium 262.6mg
Total Carbohydrate 57.2g
Dietary Fiber 13.7g
Sugars 1.7g
Protein 15.2g

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