Mexican Recipe ✶ One-Pan Mexican Quinoa

Super-healthy and super-tasty quinoa with a Mexican kick.

Ingredients

• 2 teaspoons olive oil
• 3 jalapeno peppers, seeded and finely chopped
• 2 cloves garlic, minced
• 1 ¼ 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
• ½ teaspoon kosher salt
• ⅓ cup chopped fresh cilantro
• ¼ lime, juiced

Cooking 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.

Nutrition Facts

• calories231.6
• carbohydrateContent39.8 g
• fatContent3.9 g
• fiberContent8.6 g
• proteinContent10.1 g
• saturatedFatContent0.5 g
• sodiumContent637.8 mg
• sugarContent3.5 g