One Pan Mexican Quinoa


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One Pan Mexican Quinoa

Course Main Dish

Prep Time 5
Cook Time 25

Servings
people


Ingredients
  • 2 cloves garlic minced
  • 1 jalapeno finely diced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 can black beans drained and rinsed, 15-ounce
  • 1 can fire-roasted diced tomatoes 14.5 oz
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt & pepper to taste

Course Main Dish

Prep Time 5
Cook Time 25

Servings
people


Ingredients
  • 2 cloves garlic minced
  • 1 jalapeno finely diced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 can black beans drained and rinsed, 15-ounce
  • 1 can fire-roasted diced tomatoes 14.5 oz
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt & pepper to taste


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

  2. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

  3. Stir in remaining ingredients.

  4. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.


Recipe Notes

Dietitian’s Tips
•Look for low sodium (low salt) bouillon (soup stock) cubes.
•Look for low sodium (low salt) canned beans.
•You can use fresh, canned or frozen corn.
•Quinoa is cooked when you can see tiny spirals (the germ) separating from and curling around the quinoa seeds.
•If you don’t have quinoa the dish will also work with quick cooking brown rice.
•This meal is delicious served with avocado (or guacamole), plain yogurt (instead of sour cream) and salsa on the side.


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