Mexican-Inspired Quinoa

Quinoa gets a meatless Mexican twist in this quick and easy one-skillet dinner with black beans, green onions, and cilantro.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 322 Calories

Ingredients

• 1 tablespoon butter
• salt and ground black pepper to taste
• 2 cups chicken broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 pinch cayenne pepper, or to taste
• 1 cup quinoa
• 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
• 0.5 cup chopped fresh cilantro
• 0.5 cup green onions, chopped

Recipe Instructions

Step 1

Melt butter in a pan; add quinoa and cook over medium heat until toasty, 3 to 5 minutes. Add broth and tomatoes. Season with salt, pepper, and cayenne. Cover and cook on low to medium-low until quinoa appears soft and translucent, and the germ ring is visible along the outside edge of the grain, about 20 minutes.

Step 2

Add black beans, green onions, and cilantro to the quinoa. Stir and heat through.