One Pan Mexican Quinoa

I have a window of about 30 minutes to make dinner every night and I’m running out of healthy recipes that are also quick and easy. (And there are only so many crock-pot meals you can take before you slow-cook your way to crazy.)

 

Pinterest and Google to the rescue. I found a recipe for Mexican Quinoa and tweaked it a bit. If you’re also in the market for a healthy meal in a pinch and you “just can’t” with salads anymore, this is the recipe for you!

one pan mexican quinoa

Ingredients:

  • 2 tbsp olive oil
  • 3 tbsp minced garlic
  • 3 tbsp minced jalapeno
  • 1 cup quinoa
  • 1 1/2 cup veggie broth (You may need more. Keep it handy.)
  • 1 can black beans, rinsed and drained
  • 1 1/2 cup diced tomatoes (You could save even more time by buying the pre-cut canned kind with peppers too!)
  • 1 cup corn
  • 2 tsp chili powder
  • 1 tbsp cumin
  • salt and pepper, to taste
  • lime juice, to taste
  • fresh cilantro, chopped (I took the easy way out and used cilantro paste.)

 

Optional Ingredients:

  • avocados
  • sour cream
  • cheese
  • salsa

 

Instructions:

  • Heat olive oil on medium high in a skillet and throw on garlic and jalapenos. Stir them frequently because burnt garlic… woof.
  • After 1 minutes, throw in errthing else. (Except your optional toppers.)
  • Once boiling, reduce the heat to medium low, cover it up, and pour yourself a glass of wine. Sit back and relax for 20 minutes. (Or in my case, start – and subsequently forget about – a load of laundry.)
  • Come back and take a look. If it’s starting to dry, add more broth. (You could use water if you’re running low on broth as well.)

One Pan Mexican Quinoa

 

Serve over avocado slices and add sour cream, cheese, or salsa as desired. Boom! You’ve got yourself a wonderfully healthy meal that is filling, was ready in a half an hour, and tastes delicious. Or, as Bear called it, “a great sidedish for next time.” #wompwomp

one pan mexican quinoa

 

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