One Skillet Mexican Quinoa The Best Recipes

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One Skillet Mexican Quinoa

"With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!"

Ingredients :

• 1 tablespoon 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 cup yellow corn
• 1 cup quinoa
• 1 cup chicken broth
• 1 tablespoon red pepper flakes
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1 pinch kosher salt and ground black pepper to taste
• 1 avocado - peeled, pitted, and diced
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• 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.

Notes :

• For a little more heat, stir in 1 tablespoon of Sriracha sauce. For a vegetarian dish, use vegetable stock instead of chicken.

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