- 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
- 1 1/2 teaspoons chili powder
- 1/2 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
- 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.
03/31/2018
recipepes.com
One Skillet Mexican Quinoa, recipe
PT15M
PT1H
5
455 calories
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