One-pan Mexican Quinoa
From champagnetime 10 years ago
- 30 minutes to make
- Serves 4 to 6
Found on cooklikeachampionblog.com & Pinterest - Author’s note: Like the roasted vegetable quinoa bowls I posted recently, this can be eaten hot or cold/at room temperature and will taste fantastic no matter which way you serve it. Read more It makes a fantastic grab and go lunch, but I could also see it working really well as a healthier option at a potluck or other type of party. See less
Ingredients
- 2 tsp olive oil shopping list
- 2 cloves garlic, minced shopping list
- 3-4 jalapeños, seeded and finely chopped shopping list
- 1 cup uncooked quinoa, rinsed well and drained shopping list
- 1 ¼ cups vegetable broth shopping list
- 1 (15 ounce) can black beans, drained and rinsed shopping list
- 1 (14.5 oz) can diced tomatoes, with juices shopping list
- 1 cup frozen corn (or kernels from 2 ears of corn) shopping list
- ½ tsp kosher salt shopping list
- ⅓ cup chopped fresh cilantro shopping list
- 1 quarter of a lime, juiced shopping list
- To finish: shopping list
- Shredded cheese, sour cream, green onions, etc. shopping list
How to make it
- 1. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and jalapeños and sauté for about 1 minute, until fragrant. Stir in the quinoa, broth, beans, tomatoes, corn and salt. Bring to a boil, then reduce heat to a simmer.
- 2. Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, fluff with a fork and stir in the cilantro and lime juice. Top as desired.
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