My new favorite side or meatless monday dish because it’s one pan and quick. This came out above and beyond expectation. The spicy flavors here make the quinoa burst with flavor and taste.
- 1.5 tsp olive oil
- 1 jalapeno, minced
- 2 cloves garlic, minced
- 1 1/4 cup vegetable broth
- 1 (15 oz) can fire roasted tomatoes
- 1 cup quinoa
- 1/2 tsp chipotle powder (or 1 tbs chipotle in adobo)
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1 (15 oz) can black beans
- 1 cup frozen sweet corn
- 1 large avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup shredded mexi blend cheese
In a large, deep skillet, heat the oil on medium high. Add the jalapeño and cook for 1 minute. Add the garlic and stir until fragrant (30 seconds). Next, add the broth, tomatoes, quinoa, chipotle, paprika, onion powder, cumin and salt & pepper (to taste). Stir all together, cover and bring to simmer. Lower heat and allow to simmer for 15 minutes, occasionally stirring. After 15 minutes, stir in the beans and corn. Once the quinoa is cooked, stir in the avocado and cilantro… top with the cheese and replace lid again until the cheese has melted.
Yields 4 servings.