One Pan Mexican Quinoa

adapted from recipe by damndelicious.net

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa [or couscous]
  • 1 cup vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1 avocado, halved, seeded, peeled and diced
  • juice of 1 lime [optional]
  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in couscous, vegetable broth, beans, tomatoes, corn, and chili powder; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  3. Top with avocado and lime juice [if desired].
  4. Serve immediately.
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