Description
A flavorful and nutritious one-pan meal combining protein-rich quinoa with black beans, vegetables, and Mexican spices. Perfect for a quick weeknight dinner that’s both satisfying and healthy.
Ingredients
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 jalapeno, minced
– 1 cup quinoa
– 1 cup vegetable broth
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 cup corn kernels, frozen, canned or roasted
– 1 teaspoon chili powder
– ½ teaspoon cumin
– Kosher salt and freshly ground black pepper, to taste
– 1 avocado, halved, seeded, peeled and diced
– 2 tablespoons freshly squeezed lime juice
– 2 tablespoons chopped fresh cilantro leaves
Instructions
1. **Sauté Aromatics**: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and jalapeno, and cook, stirring frequently, until they become fragrant, about 1 minute. This step builds the flavor foundation for the dish by releasing the essential oils from the garlic and jalapeno.
2. **Combine Main Ingredients**: Stir in quinoa, vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season with salt and pepper to taste. This step brings together all the primary ingredients with the aromatic base, allowing the flavors to begin melding together.
3. **Cook Quinoa**: Bring the mixture to a boil, then cover the skillet, reduce heat to low, and simmer until the quinoa is cooked through, about 20 minutes. During this time, the quinoa will absorb the flavorful liquid and become tender while the dish develops its rich, Mexican-inspired taste.
4. **Finish with Fresh Ingredients**: Stir in diced avocado, freshly squeezed lime juice, and chopped cilantro leaves. These fresh additions brighten the dish and add contrasting textures to complement the cooked ingredients.
5. **Serve**: Serve immediately while hot for the best flavor and texture experience. This dish works well as a standalone meal or as a hearty side dish.
Notes
– For added protein, consider adding grilled chicken or shrimp to the finished dish.
– The recipe is naturally gluten-free but verify your specific ingredients if cooking for those with celiac disease.
– If you prefer less heat, remove the seeds and ribs from the jalapeno or substitute with a milder pepper.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
– This dish is also delicious served cold as a quinoa salad for lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes