One Pan Mexican Quinoa Recipe

Name: One Pan Mexican Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lime, juice from; 2 tbsp cilantro leaves, chopped; 1 cup vegetable broth; 1 tbsp olive oil; 2 clove garlic, minced; 1 tsp chili powder; 1/2 tsp ground cumin; 1 cup quinoa; 1 can fire-roasted diced tomatoes; 1 jalapeno, minced; 1 avocado, diced; 1 cup sweet corn; 1 can black beans, 15oz (drained and rinsed)

Servings: persons

1 lime, juice from
2 tbsp cilantro leaves, chopped
1 cup vegetable broth
1 tbsp olive oil
2 clove garlic, minced
1 tsp chili powder
1/2 tsp ground cumin
1 cup quinoa
1 can fire-roasted diced tomatoes
1 jalapeno, minced
1 avocado, diced
1 cup sweet corn
1 can black beans, 15oz (drained and rinsed)

1
Heat olive oil in large skillet over medium high heat.
2
Add minced garlic and jalapeno.
3
Stir for one minute or until fragrant.
4
Add quinoa, broth, beans, tomatoes, corn, chili powder, and cumin (salt and pepper to taste).
5
Boil.
6
Cover.
7
Reduce heat and let simmer until quinoa is cooked through (about 20 mins).
8
Stir in the diced avocado and cilantro, squeeze half a lime over each bowl.
9
Serve immediately, leave salt and pepper out to taste.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lime, juice from, 2 tbsp cilantro leaves, chopped, 1 cup vegetable broth, 1 tbsp olive oil, and more.

Yes, One Pan Mexican Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One Pan Mexican Quinoa

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