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Quinoa recipe Mexican dish spicy food

One Pan Mexican Quinoa

Print Recipe
Course Main Course
Cuisine Mexican
Servings 4 per container
Calories 310 kcal

Ingredients
  

  • 1 Tbsp. olive oil
  • 1 15oz. can no salt added black beans, drained
  • 2 cloves garlic minced
  • 1 jalapeño diced
  • 1 14.5oz. can no salt added diced tomatoes
  • 1 cup quinoa
  • 1 avocado halved, seeded, peeled and diced
  • 2 cups low-sodium vegetable broth
  • 2 Tbsps. chopped fresh cilantro
  • 1 cup of corn kernels
  • Juice of 1 lime
  • 1 tsp. chili powder
  • Salt and pepper to taste
  • ½ tsp. of cumin

Instructions
 

  • Heat olive oil in a skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; simmer until quinoa is cooked through, about 20 minutes. Stir in avocado.
  • Add cilantro, salt and pepper. Squeeze the lime juice. Serve immediately.

Video

Notes

https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Beans-Go-English.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Beans-Go-Mandarin.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Beans-Go-Spanish.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Beans-Go-Vietnamese.pdf

https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-English.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Mandarin.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Spanish.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Vietnamese.pdf
Keyword grain, protein, vegetable