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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

One Pan Mexican Quinoa Recipe

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This recipe for One Pan Mexican Quinoa is from The Elsbernd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 c. quinoa
1 c. vegetable broth
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. can fire-roasted diced tomatoes
1 c. corn kernels, frozen, canned or roasted
1 tsp. chili powder
½ tsp. cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 Tbsp. chopped fresh cilantro leaves
Directions:
Directions:
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
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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