Saturday, June 6, 2015

One Pan Mexican Quinoa

Any time something has the words "one pan" in the title, I'm intrigued.  Add the words "Mexican" and "quinoa," and I'm hooked.  Quick, easy, and no hours of pan-washing afterwards?  Yes please.

I ended up making this at my mom's house one night when they were all being carnivores and I wanted an alternative.  I packed up the ingredients that I didn't think they would have and brought it over.  Unfortunately I assumed they would have frozen corn.  Doesn't everyone always have frozen corn in their freezer!?  No such luck.  I had to make up for it with frozen peas.  Definitely not the same Mexican vibe, but better than nothing.

Besides corn (or peas), this quinoa has avocado, black beans, jalapeño, fire-roasted tomatoes, and garlic.  It's all flavored with lime juice, chili powder, cumin and fresh cilantro.  Doesn't that sound good!?!  For a one-pan dish?  Mexican fabulousness for dinner within 30 minutes.  Go.

One Pan Mexican Quinoa
from Damn Delicious
yield 4 servings

1 tablespoon olive oil
2 cloves garlic, 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
1 teaspoon chili powder
1/2 teaspoon cumin
kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
juice of 1 lime
2 tablespoons chopped fresh cilantro leaves


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