Quinoa is one of my most favorite grains. I like to substitute it for rice a lot, so I think this yummy dish by Damn Delicious is a wonderful spin on a more common rice skillet. Plus, doing it all in the dish makes clean up a cinch! You can increase the spice with some additional chili powder, adding a sprinkle of cayenne pepper powder, or mincing up more jalapeños. Hey, some like it hot! Also, I add more cilantro because I love it.
One Pan Mexican Quinoa
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 oz) can fire-roasted diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
- Serve immediately.