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, 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. Rinse the quinoa under cold water in a fine-mesh strainer and drain well. Prepare the avocado, lime, and cilantro; set aside for finishing.
2. Warm the olive oil in a large, deep skillet over medium-high heat. Add the sliced jalapeño and minced garlic and cook, stirring, until fragrant, about 1 minute.
3. Stir in the black beans, tomatoes, corn, rinsed quinoa, and chicken broth. Season with red pepper flakes, chili powder, cumin, salt, and black pepper.
4. Bring to a boil, then cover, reduce heat to low, and gently simmer until the quinoa is tender and most liquid is absorbed, 18–22 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.
5. Off the heat, gently fold in the avocado, lime juice, and cilantro, or use them as toppings when serving. Taste and adjust salt, pepper, and heat as desired, then serve warm.