One Pan Mexican Quinoa

What’s better than a one pot meal? Am I right?? I mean, you don’t have to deal with a bunch of dishes and clean up is a breeze. Perfect for a Sunday night meal prep for the week. Most Sundays, if I’m good and motivated enough, I try to use the evening to prep some lunches for the work week ahead. It’s great, because I don’t have to worry about paying for something that I’m not super excited about at work, and I feel like I have more control over choosing a healthier option.

I found this recipe on Pinterest (oh Pinterest what would I do without you) for One Pan Mexican Quinoa courtesy of this awesome blog, Damn Delicious.

I decided to make a few changes to the recipe, so I’ve written out what the recipe called for and what I ended up doing. My additions (or eliminations) are in bold. For starters, I’m not the biggest fan of corn, so I decided to eliminate that entirely. Instead, I substituted some red bell peppers and also added onion. I love onion and I thought it would add some more flavor to the recipe. I also used chicken broth in place of the vegetable broth called out in the recipe. I had used chicken broth in a recipe last week and had a bunch left over. For whatever reason, it seems like small cartons of chicken and vegetable broths and stocks don’t exist in single serving sizes. What’s up with that? Most recipes only use like one cup at a time, and then you’re leftover with the rest of the carton. Which for me, typically means I’ll have an opened carton of stock sitting in my fridge for awhile. But here was a great opportunity to use what I had leftover.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion
  • 1 red bell pepper, diced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth (chicken broth)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted 
  • 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

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DIRECTIONS:

  1. Heat olive oil in a large skillet over medium high heat. Add garlic, onion, red bell pepper and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable (chicken) 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.

**Since I was making this recipe as meal prep, I didn’t add the avocado until it was time to serve.

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Seriously, how easy is that? And I got four delicious, and filling lunches out of it!

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Link to the original recipe is here!

Enjoy!

 

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