One Pot Mexican Spiced Vegetable Quinoa

• Produce

  • 1 cup Bell pepper, red or green
  • 1 cup Black beans
  • 1 cup Corn, fresh or frozen kernels
  • 2 cloves Garlic
  • 2 tbsp Green onions
  • 1 Jalapeno
  • 1/4 cup Red onion
  • 14 1/2 oz Tomatoes
  • 1 cup Zucchini

• Canned Goods

  • 2 1/2 cups Broth

• Pasta & Grains

  • 1 1/2 cups Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Chili powder
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on jessicagavin.com

Description

Directions

• Heat olive oil in a large skillet over medium heat. Add garlic and red onion, stir and cook until fragrant, 1 minute.
• Add quinoa, jalapeno, bell pepper, zucchini, black beans, tomatoes, corn, chili powder, cumin, salt, broth and stir together. Bring to a boil, cover, reduce heat to low and simmer until quinoa is cooked and liquid is absorbed, about 20 to 25 minutes. You do not need to stir the quinoa as it is cooking.
• Turn off heat and allow to sit covered for 5 minutes. Season with additional salt and pepper as needed, fluff quinoa, and sprinkle with green onions. Serve warm and enjoy!

Nutrition