One Pan Mexican Quinoa

From Phyllis So

By Damn Delicious - Simple ingredients. Elegant dishes

"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."

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

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.

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