Description
A flavorful and nutritious one-pan Mexican quinoa dish featuring black beans, fire-roasted tomatoes, corn, and fresh avocado, perfect for a quick and healthy meal.
Ingredients
Scale
Base 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-ounce) 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
Finishing Ingredients
- 1 avocado, halved, seeded, peeled, and diced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat Aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and jalapeno, cooking while stirring frequently until fragrant, about 1 minute.
- Add Quinoa and Liquids: Stir in quinoa, vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season with kosher salt and freshly ground black pepper to taste.
- Cook Quinoa: Bring the mixture to a boil, then cover the skillet, reduce the heat to low, and simmer until the quinoa is tender and has absorbed the liquid, about 20 minutes.
- Add Fresh Toppings: Stir in diced avocado, freshly squeezed lime juice, and chopped cilantro leaves to the cooked quinoa mixture.
- Serve: Serve the dish immediately while warm.
Notes
- For a spicier dish, leave the jalapeno seeds in or add extra chili powder.
- Use fresh corn for added sweetness and texture when in season.
- This recipe is naturally vegetarian and can easily be made vegan by confirming the vegetable broth is vegan-friendly.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican quinoa, one pan meal, vegetarian quinoa, black beans quinoa, healthy quinoa recipe
