Lyons Family Cookbook

One Pan Mexican Quinoa

1

Tbs

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

1

tsp

chili powder

1/2

tsp

cumin

Kosher salt and freshly ground black pepper, to taste

1

avocado, halved, seeded, peeled and diced

Juice of 1 lime

2

Tbs

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 lime juice and cilantro.

3

Cut avocado into pieces, and put on top of each serving.

4

Serve immediately.

Makes 4 main course servings, or 5-6 side dish servings.