If you’re looking for a new lunch dish to bring to work, this is it! It’s packed with flavor and protein, but also takes just minutes to make the day before.
The best part is, that it can be made in just one pan so the clean up is little to none! I also highly recommend bringing a slice of fresh lime to squeeze over the top. The freshness of the lime and brightness of the cilantro are a wonderful balance to the creamy avocado and earthy quinoa!
Mexican Quinoa Bowl
Prep Time: 5 minutes
Cook Time: 25 minutes
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
1/4 cup chopped fresh cilantro leaves
-Heat olive oil in a large skillet over medium high heat. Add 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.