One-Pan Mexican Quinoa Skillet
How would you like to have a simple, yet incredibly flavorful vegetarian dish that will more than satisfy you... all cooked in one pan? Easy cleanup!
Servings: 6 servings
Ingredients
- 1 Tbsp olive oil or vegetable oil
- 2 cloves garlic minced
- 1 jalapeno seeded and minced
- 1 cup quinoa
- 1 cup vegetable stock
- 1 oz can black beans drained and rinsed thoroughly, 15-
- 1 oz can diced tomatoes 14.5, DON'T drain
- 1 cup frozen corn thawed
- 1 tsp chili powder
- 1/2 tsp cumin
- salt and black pepper to taste
- 1 avocado diced
- Juice of 1 lime plus additional lime wedges for garnish
- 2 Tbsp fresh cilantro minced
Instructions
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and saute, stirring frequently, until fragrant, about 1-2 minutes.
- Stir in quinoa, vegetable stock, black beans, can of tomatoes, thawed corn, chili powder and cumin, salt and pepper. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through and translucent, about 30 minutes. Top with avocado, cilantro, and squeeze lime juice over the top.
