One Pan Mexican Quinoa

A delicious and easy-to-make one-pan Mexican quinoa with a blend of vibrant flavors. Perfect for a quick and nutritious weeknight meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper optional
• Salt and pepper to taste
• 1 tablespoon olive oil
• Juice of 1 lime
• Avocado slices for garnish
• Sour cream for serving optional

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Put in the red onion and cook it until it gets soft

Then add the black beans, corn, cherry tomatoes, red bell pepper, ground cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper

Stir everything together

Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed

Take it off the heat and cover it for 5 minutes

Use a fork to fluff up the quinoa

Add the cilantro and lime juice and mix well

If necessary, change the seasoning

Put it in bowls and top with avocado slices and sour cream, if you want

Have fun with your chicken quinoa in a pan