Hearty Mexican Quinoa One-Pan Delight

Ingredients

• A touch of olive oil, just 2 teaspoons
• 3 jalapeno peppers, finely chopped after removing the seeds
• 2 cloves of garlic, minced with care
• Pour in 1 ¼ cups of vegetable broth
• Add in a can (15 ounces) of black beans, rinsed well
• Include a can (14.5 ounces) of diced tomatoes with their juice
• Measure out 1 cup of quinoa
• Toss in 1 cup of frozen corn kernels
• Sprinkle ½ teaspoon of kosher salt
• Top it off with ⅓ cup of freshly chopped cilantro
• Squeeze the juice of a quarter lime

Step 1

Begin by warming oil in a saucepan on medium-high heat. Cook jalapeno peppers and garlic in the fragrant oil for roughly a minute, allowing the flavors to meld beautifully.

Step 2

Next, gently add the vegetable broth to the saucepan. Mix in the black beans, juicy tomatoes, wholesome quinoa, sweet corn, and a pinch of salt. Let the mixture come to a hearty boil before lowering the heat and covering the pot to simmer for about 20 to 25 minutes, allowing the quinoa to soak up all the savory goodness.

Step 3

Once done, fluff the quinoa with a fork, allowing it to reach a light and fluffy texture. Finish off by folding in fresh cilantro and a generous squeeze of zesty lime juice for a burst of vibrant flavors.