We love one-skillet dishes, and for that reason and more, this has become one of our favorites. It's the perfect recipe when you're looking for something as delicious and nutritious as it is easy to make. It's a satisfying meal for the whole family, and you can feel good knowing just how good it is for you!
1 tablespoon olive oil
3 cloves garlic, crushed
1 jalapeno, minced
1 cup quinoa
1 cup prepared broth (we like Better Than Bouillon No Chicken Base
1 15-ounce can black beans, drained and rinsed
1 14.5-ounce can diced tomatoes, juice and all
1 cup fresh or frozen corn
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
juice of 1 lime
1/4 cup chopped fresh cilantro
1 avocado, seeded, peeled, and diced
Heat the olive oil in a large skillet over medium heat. Add the garlic and jalapeno, and stir until fragrant, about 1 minute.
Add the quinoa, broth, black beans, tomatoes, corn, chili powder, cumin, salt, and freshly ground black pepper. Stir to combine, and bring to a boil.
Reduce heat, cover, and simmer for 20 to 22 minutes or until the quinoa is thoroughly cooked.
Remove the skillet from the heat, and stir in the lime juice, cilantro, and avocado.
Serve immediately.
Store any leftovers in the refrigerator.
