masovna: I like that I don’t give a fuck tossing of ingredients! 😀
poop_dawg: I love when I see a great recipe on here and I already have all the ingredients. Can’t wait to make this tonight! Looks fantastic.
h3idi: Though it takes away the vegetarian aspect of it, I combine this recipe with shredded salsa chicken and it is fantastic!
Creiz: How to turn anything Mexican: Add black beans, jalapenos and avocado.
DougEECummings: From [TipHero](https://tiphero.com/one-pan-mexican-quinoa/)
**Ingredients:**
* 1 tablespoon olive oil
* 1/2 cup diced yellow onion
* 2 cloves garlic, minced
* ½ a large jalapeno, minced (taste before adding all of the jalapeno, depending on how spicy you want the dish to be)
* 3/4 cup quinoa
* 1 cup vegetable broth
* 1 (15-ounce) can black beans, drained and rinsed
* 1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
* 1 cup corn kernels
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Kosher salt and freshly ground black pepper (I used ¼ tsp kosher salt- taste first before adding more)
* 1 avocado, halved, seeded, peeled and diced
* Juice of 1 lime
* 2 tablespoons chopped fresh cilantro leaves
**Instructions:**
1. Heat the olive oil in a large skillet with a lid over medium heat.
2. Sauté the garlic and jalapeno until it starts to brown, about one minute.
3. Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, ¼ tsp salt to the skillet and stir to mix well.
4. Bring the liquid to a boil, then reduce heat to medium low and cover the pan with the lid.
5. Cook covered for 20 minutes, until the quinoa is cooked through, but stir it halfway through cooking just to make sure the quinoa cooks evenly.
6. Before serving, sprinkle the chopped cilantro and diced avocado on top and then squeeze ½ of the lime in as well. Taste and add more lime juice, salt and pepper if needed.
teachrmags: Cheap, quick and saved for later. Thanks!
hockeyboss77: Why is a soup ladle used to serve this??? Animals…
Ronkmaster: I do a very similar recipe but bake it afterwards. I think it adds a really nice texture to it.
Hoongoon: Add the black beans in the end. They are already cooked and they cool down the food to the right eating temperature.
lucuma: I eat a lot of quinoa and let me tell you this plate is a fiber bomb! 😉
Hasagi420: He’s the One-Pan Man (;
redgoddess: This recipe is quite good! I found it on [Damn Delicious](https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/) a couple years ago and it’s a go-to for an easy, quick meal. Funny how the Tip Hero article says it’s “inspired by” the original recipe…seems like almost a direct pick-up!
Nastapoka: First vegan recipe I made for my gf 🙂
The fresh lime at the end is important.
carwoman126: Do you have to add the tomatoes?
toomanysleeves: Mexican?! Outrage! No salt or pepper?! Outrage!
incog_nico: I make this often. Its easy as shit, super healthy, and makes a huge serving.
_Rookwood_: never heard of this quinoa
amafternoon: At first I thought this said Queso and I was losing my mind!!!!!
TheBigJiz: I make this differently, fresh tomatoes, and red onions. I don’t cook anything but the quinoa! I like the crunch and freshness. Also half a limes juice adds brightness
DIYTreeHouse: #Shittyfoodporn
iamfrank75: Made this today and it’s GREAT!
Thanks for the recipe!!
Bekabam: Best case scenario: bland