Dinner · Lunch · vegetarian

One pan mexican quinoa



1 tbsp olive oil

2 cloves garlic, minced

1 jalepeno , minced

1 cup quinoa

1 cup vegetable broth

1 (15oz) can black beans, drained and rinsed

1 (14.5oz) can fire roasted diced tomatoes

1 cup corn kernels

1/2 tsp cumin

1 avocado, peeled, pitted, diced

juice from 1 lime

2 tbsp fresh cilantro

1 tsp chili powder

Heat olive oil in a large skillet over medium heat. Add garlic and jalepeno stirring frequently until fragrent, about 1 minute. Stir in quinoa, broth, beans, corn, tomatoes, cumin, and chili powder..bring to a boil.  Cover and let simmer until quinoa is cooked, about 20 minutes.   Stir in avocado, cilantro, and lime juice. Serve immediately

Recipe from damndelicious.com

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