Mexican Quinoa Skillet
Yields: 4 servings
  • 1 tablespoon olive oil
  • 1 chipotle chile in adobo, minced
  • 2 to 3 cloves garlic, minced
  • 1 cup quinoa, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn (canned works well)
  • 1 can (14.5 ounces) diced tomatoes with chiles, not drained
  • 1 cup vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • juice of ½ lime
  1. Heat oil in a saute pan over medium-high heat. Add chipotle chile and garlic and saute until fragrant (about 1 minute). Stir in quinoa and cook for 2 minutes.
  2. Add remaining ingredients, stir to combine and switch heat to high to bring to a boil. Then cover, reduce to a simmer and cook for about 20 minutes, or until quinoa is cooked and liquid is absorbed. Squeeze lime juice over cooked mixture and fluff with a fork. Serve with desired toppings.
Topping suggestions: cheese, avocado, cilantro, sour cream, Greek yogurt, diced tomatoes, green onions

Adapted from Peanut Butter Runner
Recipe by My Site at