One Pan Mexican Quinoa #Plantbased #Vegetarian

One Pan Mexican Quinoa #Plantbased #Vegetarian

In spite of my day by day 3-mile runs, all the morning doughnuts have at long last gotten up to speed with me. So Jason and I made an agreement to help up our eating routine before our Cabo trip in about a month and a half. In any case, rather than eating dull, exhausting servings of mixed greens, I chose to make a fun, sound quinoa dish that we would both truly appreciate.

What's more, that is actually what this quinoa dish is. With a fun Mexican wind, this dish is crammed with such huge numbers of astonishing flavors, from the tart lime juice to the trace of zestiness from the bean stew powder and jalapeno.

Furthermore, in addition to the fact that this is sound and nutritious it's unfathomably simple to make. Just toss everything into the skillet and that is it. Indeed, even the quinoa is cooked directly in the dish, truly giving the flavors a chance to absorb.

Also try our recipe Vegan Jambalaya

One Pan Mexican Quinoa #Plantbased #Vegetarian

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!


  • 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 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves


  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.

Read more our recipe Raspberry Lemon Cupcakes

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