Description
A simple, nutritious, super easy one-pan Mexican quinoa, perfect for weeknight dinners or lunch meal prep!
Ingredients
Units
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- 1 cup quinoa, rinsed and drained
- 1 tablespoon olive oil
- 1/2 yellow onion, diced into 1/4-inch pieces
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 cup vegetable broth
- 1 cup frozen corn kernels
- 2 tomatoes on the vine, seeded and diced into 1/4-inch pieces
- 1 red bell pepper, seeded and diced into 1/4-inch pieces
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 limes (1 1/2 limes juiced, cut remaining 1/2 lime into wedges)
- 1 medium avocado, pitted and diced into 1/4-inch pieces
- 1/4 cup cilantro leaves, chopped
- Shredded Mexican blend cheese (optional)
- Greek yogurt or sour cream (optional)
Instructions
- Rinse and drain quinoa.
- Add quinoa to the pan over medium heat and toast until quinoa dries and begins to smell nutty, about 5 minutes.
- Push quinoa to the side and add 1 tablespoon olive oil; add diced onion and sauté until translucent, about 5 minutes.
- Add garlic and jalapeño to the onions and cook, stirring frequently until fragrant, about 1 minute.
- Add vegetable broth, corn, tomatoes, bell pepper, black beans, cumin, chili powder and salt. Stir to incorporate all ingredients and bring to a boil. Cover, reduce heat to low and simmer until quinoa is cooked and liquid fully absorbed, about 20 minutes.
- Remove from heat and stir in lime juice, cilantro and avocado just before serving.
- Garnish with Mexican-blend shredded cheese, sour cream or Greek yogurt, green onions and lime wedges.
Notes
Storing: This dish keeps well in the refrigerator for 3-5 days, and can be reheated or eaten cold. When storing leftovers, place the quinoa in a Tupperware or glass container, cover with plastic wrap (so the plastic wrap is touching the surface of the quinoa, so as not to let any air in) and then cover with a tight-fitting lid. This will help prevent the avocado from browning.
Adapted from Damn Delicious.
