One-Skillet Mexican Quinoa
This Mexican quinoa meal is an ideal one-pan recipe for serving a sizable family gathering, and it's a big hit with the kids too! Enjoy it on Cinco de Mayo or any other night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 medium jalapeño pepper, chopped
- 2 cloves garlic, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 cup yellow corn
- 1 cup quinoa
- 1 cup chicken broth
- 1 tablespoon red pepper flakes, or to taste
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- kosher salt and ground black pepper to taste
- 1 medium avocado – peeled, pitted, and diced
- 1 medium lime, juiced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
- Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
- Add avocado, lime juice, and cilantro; stir until combined.
Notes
For a little more heat, stir in 1 tablespoon of Sriracha sauce. For a vegetarian dish, use vegetable stock instead of chicken.
The magazine version of this recipe is called One-Skillet Quinoa with Black Beans. Please note differences in ingredient amounts and time when following the magazine version of this recipe.
Nutrition
Calories: 450kcalCarbohydrates: 67gProtein: 17gFat: 15gSaturated Fat: 2gCholesterol: 2mgSodium: 1099mgPotassium: 1021mgFiber: 17gSugar: 5gVitamin C: 20mgCalcium: 82mgIron: 5mg
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