One-Pan Mexican Quinoa

Cook your quinoa with jalapeno pepper, black beans, corn, and diced tomatoes to make this one-pan quinoa main dish with Mexican flavors.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 232 Calories

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 cup quinoa
• 3 jalapeno peppers, seeded and finely chopped
• 0.5 teaspoon kosher salt
• 1.25 cups vegetable broth
• 0.33333334326744 cup chopped fresh cilantro
• 0.25 lime, juiced

Recipe Instructions

Step 1

Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.

Step 2

Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.

Step 3

Fluff quinoa with a fork. Stir in cilantro and lime juice.