One Pan Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 jalapeno (minced)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup corn kernels (frozen, canned or roasted)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper (to taste)
• 1 avocado (halved, seeded, peeled and diced)
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

Steps

1. 1

   Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

2. 2

   Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.

3. 3

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

4. 4

   Stir in avocado, lime juice and cilantro.

5. 5

   Serve immediately.