Description
A vibrant and hearty one-pan Mexican quinoa recipe packed with black beans, fire-roasted tomatoes, corn, and fresh avocado. This flavorful, nutritious dish is easy to prepare with minimal cleanup, perfect for a quick and wholesome meal that brings the taste of Mexican-inspired cuisine to your table in just 35 minutes.
Ingredients
Primary Ingredients
- 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-ounce) can fire-roasted diced tomatoes
- 1 cup corn kernels (frozen, canned, or roasted)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Fresh Toppings
- 1 avocado, halved, seeded, peeled, and diced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat the aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and jalapeno, stirring frequently, and cook until fragrant, about 1 minute.
- Add main ingredients: Stir in quinoa, vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season the mixture with kosher salt and freshly ground black pepper to your taste.
- Cook quinoa mixture: Bring the mixture to a boil. Once boiling, cover the skillet, reduce the heat to low, and simmer gently until the quinoa is tender and cooked through, approximately 20 minutes.
- Add fresh toppings: Remove from heat and stir in the diced avocado, freshly squeezed lime juice, and chopped cilantro leaves to add freshness and brightness to the dish.
- Serve: Serve immediately while warm for the best flavor and texture.
Notes
- For extra heat, leave some jalapeno seeds in when mincing.
- Use low-sodium vegetable broth to control sodium content.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- For added protein, consider topping with shredded cheese or a dollop of sour cream (not included in original recipe).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
