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Mexican Quinoa Skillet

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Mexican Quinoa Skillet
Ingredients
  • 1 tablespoon olive oil
  • 1 medium jalapeño pepper, chopped
  • 2 cloves garlic, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 cup yellow corn
  • 1 cup quinoa
  • 1 cup chicken broth
  • 1 tablespoon red pepper flakes, or to taste
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • kosher salt and ground black pepper to taste
  • 1 medium avocado - peeled, pitted, and diced
  • 1 medium lime, juiced
  • 2 tablespoons chopped fresh cilantro
Instructions
1
Heat a generous amount of oil in a substantial skillet over a moderately high heat setting. Sear the jalapeño pepper and garlic in the hot oil until they release their aroma, approximately 1 minute.
2
Combine the black beans, tomatoes, corn, quinoa, and chicken broth in the skillet. Add a pinch of pepper flakes, a dash of chili powder, a sprinkle of cumin, a few grinds of salt, and a generous amount of black pepper; stir until the mixture comes to a boil.
3
Cover the skillet with a lid, decrease the heat to a low simmering point, and let it cook until the quinoa is tender and most of the liquid has been absorbed, roughly 20 minutes.
4
Introduce the avocado, a squeeze of fresh lime juice, and some chopped cilantro; stir until everything is well combined.