One-Pan Mexican Quinoa

Name: One-Pan Mexican Quinoa
Total time: 40
Yield: 6
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

Recipe by LUCHAPROV from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

•

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
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½ teaspoon kosher salt
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⅓ cup chopped fresh cilantro
•

¼ lime, juiced

Instructions

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.