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.
One-Skillet Mexican Quinoa
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
- 1 tablespoon olive oil
- 1 medium jalapeño pepper chopped
- 2 cloves garlic chopped
- 1 15 ounce can black beans, rinsed and drained
- 1 14.5 ounce can fire-roasted diced tomatoes
- 1 cup yellow corn
- 1 cup quinoa
- 1 cup chicken broth
- 1 tablespoon red pepper flakes or to taste
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- kosher salt and ground black pepper to taste
- 1 medium avocado – peeled pitted, and diced
- 1 medium lime juiced
- 2 tablespoons chopped fresh cilantro
Instructions
- 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.
- Add avocado, lime juice, and cilantro; stir until combined.
