One Pan Mexican Quinoa 


  1. 1 tablespoon olive oil
  2. 2 cloves garlic, minced
  3. 1 jalapeno, minced
  4. 1 cup quinoa
  5. 1 cup vegetable broth
  6. 1 (15-ounce) can black beans, drained and rinsed
  7. 1 (14.5 oz) can fire-roasted diced tomatoes
  8. 1 cup corn kernels, frozen, canned or roasted
  9. 1 teaspoon chili powder
  10. 1/2 teaspoon cumin
  11. Kosher salt and freshly ground black pepper, to taste
  12. 1 avocado, halved, seeded, peeled and diced
  13. Juice of 1 lime
  14. 2 tablespoons chopped fresh cilantro leaves


  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. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.

Serve immediately.


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