Description
A vibrant and nutritious one-pan dish packed with colorful veggies and hearty quinoa, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1 1/4 cups reduced-sodium chicken broth (or vegetable broth for vegan)
- 1 cup uncooked (pre-rinsed) quinoa
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 (15.5-ounce) can black or pinto beans (drained and rinsed)
- 1 1/2 cups frozen corn kernels
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Heat the olive oil in a large skillet or saucepan over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the chicken broth, quinoa, diced tomatoes, black or pinto beans, corn, cumin, and salt.
- Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 20 to 25 minutes.
- Stir in the chopped cilantro just before serving.
Notes
For added flavor, sauté some onions along with the garlic. You can also experiment with different beans or add bell peppers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican