Vegan One-Pan Mexican Quinoa
Ingredients
- 1 TBSP olive oil
- 2 cloves garlic (minced)
- 1 15 oz can black beans (rinsed and drained)
- 1 14.5 oz can fire roasted tomatoes
- 1 cup frozen corn kernels
- 1 cup chicken broth
- 1 cup uncooked quinoa
- 1/2 tsp cumin
- 1 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Spinach leaves
- Sliced avocado
- Low-fat, spicy dressing (optional)
Instructions
- Heat oil in a large skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute.
- Add black beans, tomatoes, corn, quinoa, chicken broth, chili powder, cumin, salt, and black pepper to skillet.
- Bring to a boil, cover, reduce heat to low, and simmer about 20 minutes or until most of the liquid is absorbed and quinoa is tender.
- Serve over spinach and top with avocado slices. Add your favorite low-fat spicy dressing, if desired.