Recipe of the Day: Day 2 – One Pan Mexican Quinoa

Tuesday, December 2, 2014

Well, I don’t know about you, but I sat around eating like a total fatty over Thanksgiving. I’m talking all that and a family-size bag of chips fatty. I did manage to do some freezing cold runs around town; one with my bff, and one special one with my brother and sister-in-law (Go, Kim!!), but the eating…oh, the eating. Oh well, back on track now, and bringing you a recipe I plan to make soon! After finding out the hard way that quinoa is not couscous, I decided I enjoyed it nevertheless. Oh, and I adore Mexican food, so why not combine something I adore, and something I can pretty easily tolerate into one delicious-looking pot?

As always, I’m sending you over to the original blogger for the full recipe

Mexican Quinoa

One Pan Mexican Quinoa


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapenos, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 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

Directions: for the rest of the directions and full recipe, please visit the original recipe on Damn Delicious.

One Pot Mexican Quinoa


Images courtesy of Damn Delicious.

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