Time
40 min
Serving
4 persons
Calories
450
This Mexican quinoa dish is one of those one-skillet recipes that's perfect for feeding a large family. And the kids love it! Serve it for Cinco de Mayo or any night of the week.
Ingredients
- olive oil: 1 Tbsp
- medium jalapeño pepper: 1 piece (chopped)
- garlic: 2 clove (chopped)
- black beans: 1 can (15 ounce can, drained)
- fire-roasted diced tomatoes: 1 can (14.5 ounce can)
- yellow corn: 1 cup
- quinoa: 1 cup
- chicken broth: 1 cup
- red pepper flakes: 1 Tbsp (to taste)
- ½ teaspoons chili powder: 1 piece
- ground cumin: 0.5 tsp
- kosher salt and ground black pepper: (to taste)
- medium avocado - peeled, pitted, and: 1 piece (diced)
- medium lime: 1 piece (juiced)
- fresh cilantro: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
-
Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
-
Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
-
Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
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Add avocado, lime juice, and cilantro; stir until combined. One-Skillet Quinoa with Black Beans. Allrecipes
