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My review
One-Pan Mexican Quinoa
47
LUCHAPROV
"Super-healthy and super-tasty quinoa with a Mexican kick."
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Ingredients
40 m servings 232Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
- Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
- Fluff quinoa with a fork. Stir in cilantro and lime juice.
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Reviews
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6/5/2018
Healthy and delicious! I made a few changes. Instead of frozen corn, I used canned sweet corn. I used about half the juice from the diced tomatoes and half from the corn. I don't typically like...
8/11/2017
Delicious! I used a 10 oz can of Rotel tomatoes instead of the large can of regular tomatoes so I added a few chopped cherry tomatoes to compensate. As written you get a nice side dish. Add an a...