1400 700 4531 02a9 mexican quinoa feature  1 of 1

One Pan Mexican Fiesta

dinner

Mexican Dinner Appetizer Grain Bowl Beans/Legumes Hearty Vegetables Gluten-Free Soy-Free Nut-Free Summer Recipes Spring Recipes Comfort Foods Party Foods
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
433
FAT
15g
CARBOHYDRATES
66g
PROTEIN
16g

MAIN INGREDIENTS

  1. 2 garlic cloves, peeled
  2. 1 tablespoon olive oil*
  3. 1 serrano pepper
  4. 1 cup quinoa
  5. 1 cub vegetable broth
  6. 1 can black beans
  7. 1 can diced tomatoes
  8. 1 can corn kernels
  9. 1 teaspoon chili powder
  10. 1/2 teaspoon cumin
  11. 1 avocado
  12. 1 lime
  13. 2 tablespoons cilantro
  14. salt and pepper, to taste*
  15. *not included

TOOLS

  • Large Skillet

INSTRUCTIONS

1

Prep: Rinse and dry the produce. Mince the garlic. Slice the Serrano pepper in half lengthwise, discard the seeds and stem and mince into small pieces. If you want a less spicy dish, use less of the pepper. Drain and rinse the black beans and corn. Slice the avocado in half lengthwise, remove and discard pit, slice avocado into 1/4 inch cubes. Slice the lime in half and juice into a small bowl, set aside. Remove the cilantro leaves from stems and roughly chop.

2

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add garlic and serrano pepper and cook until fragrant, about 1 minute.

3

Stir in quinoa and toast, stirring constantly for 1 minute.

4

Add the vegetable broth, black beans, tomatoes, corn, chili powder and cumin. Stir to incorporate.

5

Bring the mixture to a boil, cover and reduce heat to low and simmer until quinoa is cooked through, about 20 minutes.

6

Add avocado, lime juice and cilantro and stir to incorporate. Serve immediately, enjoy!