One Skillet Mexican Quinoa recipe
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Ingredients
- 1 tablespoon olive oil 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can fire-roasted diced tomatoes 1 cup yellow corn 1 cup quinoa 1 cup chicken broth 1 tablespoon red pepper flakes, or to taste 1 ½ teaspoons chili powder ½ teaspoon cumin 1 pinch kosher salt and ground black pepper to taste 1 avocado - peeled, pitted, and diced 1 lime, juiced 2 tablespoons chopped fresh cilantro
Nutrition Info
- 450.1 caloriescarbohydrate: 67.1 gcholesterol: 1.5 mgfat: 14.9 gfiber: 17.2 gprotein: 16.5 gsaturatedFat: 2.1 gservingSize: -sodium: 1098.5 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions One Skillet Mexican Quinoa
Directions
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Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet, season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.