One Pan Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 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

Directions

1. Heat olive oil in a large skillet over medium high heat.

Add garlic and jalapeno

1. Cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin

Season with salt and pepper, to taste.

1. Bring to a boil, cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
2. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

Nutrition

Calories 401.8 Calories from Fat 130.5 Saturated Fat 2.1g 11% Trans Fat 0g Cholesterol 0mg 0% Sodium 262.6mg 11% Total Carbohydrate 57.2g 19% Dietary Fiber 13.7g 55% Sugars 1.7g Protein 15.2g 30%