With a fun Mexican twist, this dish is full of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chilli powder and jalapeno. And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the pan and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.
So, what are you waiting for? If you are craving for something Mexican, this dish is exactly what you need right now!
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| Prep Time | 35 minutes |
| Servings |
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Ingredients
- 1 tbsp Olive oil
- 2 Cloves garlic minced
- 1 Jalapeno minced
- 1 cup Quinoa
- 1 cup Vegetable broth
- 1 can Black beans drained and rinsed
- 1 can Fire-roasted diced tomatoes
- 1 cup Corn kernels frozen, canned or roasted
- 1 tsp Chilli powder
- 1/2 tsp Cumin
- Salt to taste
- Freshly ground black pepper to taste
- 1 Avocado halved, seeded, peeled and diced
- Lime juice
- 2 tbsp Fresh coriander leaves chopped
Ingredients
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Instructions
- Heat olive oil in a large pan over medium-high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chilli 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.
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