My bff Angela sent me this recipe a few days ago, and the roomies and I decided to try it for dinner last night. I added a few extras to the original recipe (dicing pepper and onion) to bulk it up a little bit so we’d have some leftovers for tomorrow. And it was delish!! And so so easy. The recipe itself is actually vegan! Although we served it with cheese because… why the heck not. And while we ate it as a main for dinner, you could super easily cook some meat and serve this as a side. I think this would be great with pulled pork sandwiches, sausages, or some baked chicken!
Try out this easy recipe when you need a super yummy, quick veg forward dish!
One Pan Mexican Quinoa
- Serves: 6
- Cook time: 35 minutes
Ingredients
- 2 tablespoons of olive oil
- 4 cloves garlic, minced
- 1 jalapeño, minced
- 2 bell peppers, diced
- 2 onions, diced
- 1.5 cups quinoa
- 1.5 cups vegetable broth (I didn’t have any so actually used water and chicken bouillon)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5) oz can diced tomatoes
- 1 cup corn kernels, frozen, canned, or roasted
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium high heat. Add garlic, jalapeño, onion, and bell pepper, and cook until soft and fragrant.
- Stir in quinoa, broth, beans, tomatoes, corn, and spices. Bring to a boil; cover, reduce heat, and simmer until quinoa is cooked, about 20-25 minutes.
- Stir in avocado, lime juice, and cilantro.
- Serve! We added shredded pepper jack cheese just for fun 🙂
College Cooking with Celia 