One Pot Mexican Quinoa
One more version!
A few years ago this recipe went viral. I don’t even know who started it, but there were versions of it one every social media platform. I love a good one-pot meal, so I tried it and it was a hit. The only adaptation I made was to omit the oil, use fire roasted tomatoes and slightly adjust the recipe. So I guess this is yet one more version!
It’s great as is or served with baked, crispy corn tortillas (see recipe!). Also, leftover (if there is any!) makes a great burrito filling!
2 cloves garlic, minced
1 jalapeno, minced (seeded for less heat)
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, frozen or frozen roasted
1 teaspoon chili powder blend
1/2 teaspoon cumin
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 a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute (splashing in a little broth as needed to prevent sticking). 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.
Remove from stove and squeeze lime over pan and fluff with a fork.
Garnish with avocado and cilantro. Serve immediately.