Recipe: One Pan Mexican Quinoa

We're still recovering from the long holiday break that we spent in NY with my family. We celebrated the holidays to the fullest extent, including many indulgent meals. So, Mr. H and I are cooking at home this week, and here's a dish that I surprised him with on Monday evening. I'm still enjoying being a newlywed, and this means even trying my hand at cooking on my own. That means simple, so I bring you....

One Pan Mexican Quinoa (4 servings, 45 minutes)

1 Tablespoon olive oil
3 cloves garlic, minced
2 jalapenos, diced
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, not drained
1 cup canned corn kernels, drained
2 teaspoons chili powder
1 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
3 Tablespoons chopped fresh cilantro leaves
Sriracha, to taste

Heat olive oil in a large skillet over medium high heat.
Add garlic and jalapenos, 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 25-35 minutes.
Stir in avocado, lime juice and cilantro.
Top with Sriracha, to taste.
Serve immediately.

I also sauteed some shrimp in 1 Tbsp. olive oil, 1 Tbsp. lime juice, and 1 tsp. Sriracha, and then stirred the shrimp into the quinoa mixture before serving.

One tip: If the mixture is looking too wet towards the end of cook time, uncover.

This recipe was adapted from Damn Delicious.