It is healthy, delicious, and light. It’s easy to make; even the quinoa can be cooked in a pan.
I have been unable to keep up with my morning donut habit despite running 3 miles every day. Jason and I decided to make a diet change before our Cabo vacation in six weeks. Instead of boring, bland salads, I made a healthy, fun quinoa dish we both enjoyed.
This quinoa recipe is exactly that. This dish has a Mexican twist and is full of amazing flavors. From the lime juice’s tanginess to the jalapeno and chili powder’s hint of spice, it has them all. This dish is not only healthy and nutritious but also incredibly easy to prepare. Just throw it all in the pan. The quinoa can be cooked in the skillet, allowing the flavors to really soak in.
- Olive oil one tablespoon
- Two cloves garlic, minced
- One jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- One 15-ounce black bean can, rinsed and drained
- Fire-roasted diced tomatoes in a 14.5 oz can
- 1 cup frozen, canned, or roasted corn kernels
- One tablespoon of chili powder
- Half a teaspoon of cumin
- To taste, add Kosher Salt and freshly ground Black Pepper
- Avocado, half, seeded, peeled, diced
- Juice of one lime
- Fresh cilantro leaves chopped into two tablespoons
- Over medium heat, heat olive oil in a large pan. Stir frequently while cooking garlic and jalapeno for about one minute.
- Stir in the quinoa, tomato, corn, chili, cumin, beans, vegetable broth and tomatoes. Season with salt and pepper to taste. Bring to a rolling boil, cover, reduce the heat, and simmer for about 20 minutes. Stir in cilantro, avocado, and lime juice.
- Serve immediately