Reducing your carbon footprint is simple when you eat a mainly plant-based diet. This easy One Pan Mexican Quinoa is delicious and needs minimal effort to prepare. Make enough to share, and it also tastes good hot or cold.
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can of black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels, frozen, canned, or roasted
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
Heat olive oil in a large skillet over medium-high heat.
Add garlic and jalapeno, and cook, frequently stirring, 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 until quinoa is cooked through about 20 minutes.
Stir in avocado, lime juice, and cilantro.