Who’s planning Mexican for dinner on Thursday…it’s Cinco de Mayo, after all!?!
This recipe combines spicy flavors with quinoa, the ever-so-popular grain that is rich in protein and fiber. So that makes it flavorful AND healthy!
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1 cup quinoa
- 1 jalapeno (chopped)
- 1 cup vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 cup corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- juice of one lime
- 2 tablespoons cilantro (chopped)
Heat the olive oil in a large skillet over medium heat. Add the garlic and jalapeño, and cook about one minute.
Stir in the quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin.
Bring to a boil. Cover and reduce heat. Simmer until the quinoa is cooked, about 20 minutes.
Uncover and add the lime juice and cilantro.
Aside from the taste, the other great thing about this recipe is that it takes no time at all to make AND you only need one dish to cook it! How simple is that…
So pour yourself a margarita and enjoy this Mexican quinoa dish in celebration of Cinco de Mayo, even if it isn’t your family’s heritage!
This is a delicious and super easy weekday meal! My kids and husband love it too!
Beth Rotman says
Glad everyone likes it!