This plant-based oil free recipe offers a deliciously tasty and healthy meal that is quick and easy to make with the bonus of only using one pan! It’s perfect for a quick weeknight meal.
Course
Main Course
Cuisine
Mexican
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4Servings
Ingredients
2clovesgarlicminced-Feel free to add more to taste
1jalapenominced
1cupquinoarinsed
1cupvegetable broth plus 2-3 TSP for sauteing
115 ounce can of black beans, drained and rinced
114.5 oz. can of fire-roasted diced tomatoes
1cupcorn kernels
1teaspoonchili powder
½teaspooncumin
Sea salt and freshly ground black pepperto taste
Juice of 1 lime
2tablespoonschopped fresh cilantro
Instructions
Heat 2-3 Tablespoons (or to enough to lightly cover the bottom of the pan) of vegetable broth (or water) in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently until fragrant, about 1 minute.
Stir in quinoa, 1 cup 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 (fluffy looking), about 20 minutes.