One-Pan Mexican Quinoa recipe
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Ingredients
- 2 teaspoons olive oil 3 jalapeno peppers, seeded and finely chopped 2 cloves garlic, minced 1 ¼ cups vegetable broth 1 (15 ounce) can black beans, drained and rinsed 1 (14.5 ounce) can diced tomatoes with juice 1 cup quinoa 1 cup frozen corn kernels ½ teaspoon kosher salt ⅓ cup chopped fresh cilantro ¼ lime, juiced
Nutrition Info
- 231.6 caloriescarbohydrate: 39.8 gcholesterol: : -fat: 3.9 gfiber: 8.6 gprotein: 10.1 gsaturatedFat: 0.5 gservingSize: -sodium: 637.8 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions One-Pan Mexican Quinoa
Directions
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Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
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.
Fluff quinoa with a fork. Stir in cilantro and lime juice.