One Pot Mexican Quinoa

I made this tonight for the first time and it was so good! Ken said he gives it a 9 out of 10. Since we are on a 5 star scale I give it 5 Stars. Not only does it taste good, its got some healthy things going for it and there is only one pot to clean when you are done cooking (and a few measuring spoons).  Hope you all enjoy it too. 

5/5

submitted by: Shelly

One Pot Mexican Quinoa

(makes 4 servings)

1 Tablespoon olive oil

2 cloves of garlic, minced

2 jalapenos, minced (if you don't want the heat just be sure to remove rib and seeds before cutting)

1 cup uncooked quinoa

1 1/4 cup vegetable broth (I had to add a little more while I was cooking)

1 (15 oz) can black beans, rinsed and drained

1 (14.5 oz) can fire-roasted diced tomatoes

1 cup corn

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon kosher salt (or to taste)

pepper to taste

-2 avocados diced (original recipe called for 1 but I had 2 ripe ones that needed to be used and I thought it was good)

-2 tablespoons chopped cilantro (or not, if it tastes like soap to you :)

-1 lime to squeeze on top

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapenos, cook stirring frequently, until fragrant...about 1 minute.

2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cumin, salt, and pepper to taste. Bring to boil; cover reduce heat and simmer until quinoa is cooked through about 20 minutes (add more liquid if needed).

3. Stir in avocado and cilantro.

4. Serve immediately with lime wedges to squeeze on top