Kids and adults love this recipe for one-skillet Mexican quinoa; perfect for Cinco de Mayo but easy enough to make on a weeknight.
4
Ingredients
- 1 tbsp olive oil
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 c yellow corn
- 1 c quinoa
- 1 c chicken broth
- 1 tbsp red pepper flakes, or to taste
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 pinch kosher salt and ground black pepper to taste
- 1 avocado peeled, pitted, and diced
- 1 lime, juiced
- 2 tbsp chopped fresh cilantro
Instructions
1
Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
2
Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.