Mexican Quinoa Recipe

Plant Based. Whole Food. Only 10 Ingredients!

I found this Mexican Quinoa recipe years ago, and it's been in rotation ever since! I added onions and red peppers, but it’s easy to play with.

10 ingredients + 20 minutes + 1 pan. Super simple, super quick, & super yummy! Perfect for those busy days or whenever you're too tired to cook!

Ingredients:

• 1 T olive oil

• 2 cloves garlic, minced

• 1 jalapeno, minced

• 1 C quinoa

• 1 C 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, canned or roasted)

• 1 t. chili powder

• 1/2 t. cumin

• Kosher salt and freshly ground black pepper, to taste

• 1 avocado, halved, seeded, peeled and diced

• Juice of 1 lime

• 2 T chopped cilantro leaves

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

2. 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.