One Skillet Mexican Quinoa

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Jalapeno peppers

  Raw

  1 cup, sliced or 90g

• Garlic

  Raw

  2 cloves, minced or 6g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Tomatoes

  Red, ripe, canned, stewed

  2 cup or 510g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Quinoa

  Uncooked

  1 cup or 170g

• Salt

  Table

  1 dash or 0.4g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Crushed red pepper flakes

  3 tsp or 1g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lime juice

  Raw

  1 lime yields or 44g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Heat olive oil in a large skillet over medium-high heat. Sauté the jalapeno peppers and minced garlic until fragrant, about 1 minute.
2. Add the black beans, tomatoes, corn, quinoa, and chicken broth to the skillet. Season with red pepper flakes, chili powder, cumin, salt, and black pepper.
3. Bring to a boil, cover with a lid, reduce heat to low, and simmer until the quinoa is tender and the liquid is mostly absorbed, about 20 minutes.
4. Stir in the avocado, lime juice, and cilantro until combined. Serve and enjoy!

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