One-Pan Mexican Quinoa

Name: One-Pan Mexican Quinoa
Ingredients: 2 teaspoons olive oil; 3 jalapeno peppers, seeded and finely chopped; 2 cloves garlic, minced; 1 1/4 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; 1/2 teaspoon kosher salt; 1/3 cup chopped fresh cilantro; 1/4 lime, juiced

11 ingredients

3 steps

Ingredients

2 teaspoons olive oil
3 jalapeno peppers, seeded and finely chopped
2 cloves garlic, minced
1 1/4 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
1/2 teaspoon kosher salt
1/3 cup chopped fresh cilantro
1/4 lime, juiced

Directions

1

Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
2

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.
3

Fluff quinoa with a fork. Stir in cilantro and lime juice.