One Pan Mexican Quinoa
yield: 4
total time: 35 minutes
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 jalapeno minced
- 1 cup quinoa
- 1 cup vegetable broth
- 15 ounces black beans drained and rinsed
- 14 1/2 ounces diced tomatoes fire-roasted
- 1 cup corn kernels frozen, canned or roasted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- kosher salt
- freshly ground black pepper
- 1 avocado halved, seeded, peeled and diced
- 1 lime
- 2 tablespoons cilantro leaves chopped fresh
Nutrition
- Calories : 450 calories
- Carbohydrate : 63 grams
- Cholesterol : 5 milligrams
- Fat : 14 grams
- Fiber : 16 grams
- Protein : 23 grams
- SaturatedFat : 2.5 grams
- Sodium : 1300 milligrams
- Sugar : 7 grams
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