Name: One-Pan Mexican Quinoa
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 2 teaspoons; Jalapeno peppers, seeded and finely chopped - 3; Garlic, minced - 2 cloves; Vegetable broth - 1 ¼ cups; Black beans, drained and rinsed - 1 (15 ounce) can; Diced tomatoes with juice - 1 (14.5 ounce) can; Quinoa - 1 cup; Frozen corn kernels - 1 cup; Kosher salt - ½ teaspoon; Chopped fresh cilantro - ⅓ cup; Lime, juiced - ¼

Ingredients for - One-Pan Mexican Quinoa

1. Olive oil 2 teaspoons

2. Jalapeno peppers, seeded and finely chopped 3

3. Garlic, minced 2 cloves

4. Vegetable broth 1 ¼ cups

5. Black beans, drained and rinsed 1 (15 ounce) can

6. Diced tomatoes with juice 1 (14.5 ounce) can

7. Quinoa 1 cup

8. Frozen corn kernels 1 cup

9. Kosher salt ½ teaspoon

10. Chopped fresh cilantro ⅓ cup

11. Lime, juiced ¼

How to cook deliciously - One-Pan Mexican Quinoa

1 . Stage

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

2 . Stage

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 . Stage

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