One Skillet Meixcan Quinoa

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Jalapeno peppers

  Raw

  1 cup, sliced or 90g

• Garlic

  Raw

  2 cloves, minced or 6g

• Black beans

  Mature seeds, raw

  2 cup or 388g

• Tomatoes

  Red, ripe, canned, stewed

  2 cup or 510g

• Corn

  Yellow

  1 cup or 166g

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Crushed red pepper flakes

  3 tsp or 1g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Heat oil in a large skillet over medium-high heat. Sauté jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
2. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper.
3. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
4. Stir avocado, lime juice, and cilantro into quinoa until combined. Enjoy!

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