One-Pan Mexican Quinoa Yield: 4-6 servings
INGREDIENTS
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2 teaspoons olive oil
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2 cloves garlic, minced
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3-4 jalapeños, seeded and finely chopped
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1 cup uncooked quinoa, rinsed well and drained
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1¼ cups vegetable broth
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1 (15 ounce) can black beans, drained and rinsed
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1 (14.5 oz) can diced tomatoes, with juices
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1 cup frozen corn (or kernels from 2 ears of corn)
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½ teaspoon kosher salt
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⅓ cup chopped fresh cilantro
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1 quarter of a lime, juiced
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To finish:
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Shredded cheese, sour cream, green onions, etc.
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