One Pan Mexican Quinoa - A Meatless Monday Recipe!
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A simple and flavorful Meatless Monday recipe to try!
Recipe type: Meatless Monday recipe
Cuisine: Vegetarian
Serves: 4 servings
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced (I used canned)
  • 1 cup quinoa
  • 1 cup vegetable broth (I used chicken broth because my daughter is not strictly vegan)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels (I used frozen)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves (Optional if you don't like cilantro!)
  1. In a large pan, heat olive oil over medium high heat. Add garlic & jalapeno, and cook, stirring frequently for about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.
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