Gluten Free
One Pot Vegan Mexican Quinoa Recipe
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 jalapenos minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 can black beans drained and rinsed, 15-ounce
- 1 can fire-roasted diced tomatoes 14.5 oz
- 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
Ingredients
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Rate this recipe!
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Instructions
- Heat olive oil in a skillet over medium heat.
- Add garlic and jalapeno, 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 for about 20 minutes.
- Stir in avocado, lime juice and cilantro and serve.
To learn all about Quinoa, head here.
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