ONE-PAN MEXICAN QUINOA
ONE-PAN MEXICAN QUINOA
Amy Hunter
4
10 minutes
15 minutes
434
Main Course
Just because a weeknight meal is quick, doesn’t have to mean it also has to be flavorless. This one-pot Mexican quinoa combines all of your favorite Mexican foods, tossed with nutty quinoa and our feisty Ava Jane’s Kitchen Roadside Chicken for a flavorful zing. And the best part? You can whip it up in under 30 minutes.
Ingredients
- 2 1/4 cups water
- 1 1/2 cups quinoa
- 15 oz can fire roasted diced tomatoes not drained
- 15 oz can black beans drained and rinsed
- 15 oz can corn drained
- 1 tbsp fresh lime juice
- 1 tsp Ava Jane's Kitchen Roadside Chicken spice blend
- avocado, salsa, guacamole, etc... for toppping
- Colima Sea Salt to taste
Directions
Add quinoa, water, and diced tomatoes to a medium skillet or saucepan.
- Bring to a boil and reduce heat to simmer on medium-low, for 12-18 minutes or until quinoa is done and the liquid is absorbed and reduced. (Add an additional splash of water while cooking, if needed.)
- Stir in black beans, corn, lime juice, and Ava Jane's Roadside Chicken spice blend.
- Remove from heat and serve, topping with avocado, salsa, or guacamole. Season with Colima Sea Salt to taste