One Pan Mexican Quinoa

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 (15-ounce can Black beans
  • 2 tbsp Cilantro, fresh leaves
  • 1 cup Corn, canned or roasted frozen kernels
  • 2 cloves Garlic
  • 1 Jalapeno
  • 1 Lime, Juice of
  • 1 (14.5 oz can Tomatoes, fire-roasted

• Canned Goods

  • 1 cup Vegetable broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on damndelicious.net

Description

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.