Pharmacy Notices
Lunch | Dinner

One Pan Mexican Quinoa

  • 10-15 Mins

    Prep Time

  • 20-25 Mins

    Cook Time

  • 4

    Servings

  • 264 Calories
  • 8g Fat
  • 40g Carbs
  • 9g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 264 Calories
  • 8g Fat
  • 40g Carbs
  • 9g Protein
  • 30-40 Mins Total Time
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Cloves Garlic, minced
  • 1 Jalapeño, minced
  • 1 Cup Quinoa, dry
  • 1 Cup Vegetable Broth
  • 1 Cup Frozen Corn Kernels
  • 1, 15 oz Can Black Beans, drained and rinsed
  • 1, 14.5 oz Can Fire-Roasted Diced Tomatoes
  • 1 Tsp Chili Powder
  • ½ Tsp Cumin
  • Salt and Black Pepper, to taste
  • 1 Avocado, diced
  • Juice of 1 Lime
  • 2 Tbsp Fresh Cilantro, chopped
Recipe adapted from damndelicious.net

Nourishment Note

Instructions

  • 4 Servings
  • 264 Calories
  • 8g Fat
  • 40g Carbs
  • 9g Protein
  • 30-40 Mins Total Time
  • 1

    Cook Garlic & Jalapeño Heat olive oil in a large skillet over medium-high heat. Add garlic and jalapeño. Cook stirring until fragrant, about 1 minute.

  • 2

    Add Remaining Ingredients Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper to taste.

  • 3

    Bring to Boil & Let Simmer Bring to a boil. Cover, reduce heat and simmer until quinoa is cooked through, about 15-20 minutes.

  • 4

    Top & Serve Top with avocado, lime juice and cilantro.

Recipe adapted from damndelicious.net

Allergen Swap

  • CCorn

    Omit the corn.

Fatigue Buster

There's plenty more delicious recipes to try!

Connect with a Dietitian