One Pan Mexican Quinoa
One Pan Mexican Quinoa recipe:
Quinoa is a species of the goosefoot genus, a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family.
With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno. And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.
Here is what you will need:
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapenos, 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
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste