Super easy meals for a week. Good as is, but recommend experimenting with various taco seasonings.
Don’t recommend adding avocado if this is going to sit in the fridge for a while.
One Pan Mexican Quinoa
Ingredients
2 Tbsp olive oil
4 cloves garlic, minced
2 jalapenos, minced
1 white onion, diced
2 cups quinoa
2 cups vegetable broth
2 (15-oz) cans black beans, drained and rinsed
1 (28-oz) can diced tomatoes
2 cups frozen corn kernels
2 Tsp chili powder
1 Tsp cumin
Salt & pepper to taste
1/2 Tbsp lime juice
1/2 tsp cayenne pepper or chili powder
1/2 tsp salt
Optional
1 Avocado, halved, seeded, peeled, diced
4 Tbsp fresh cilantro leaves, chopped
Instructions
Heat olive oil in a large pot over medium high heat. Add onion, garlic, and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
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.
Serve immediately.
