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.

Serve immediately.


Post a comment

Your email address will not be published.

Related Posts