Description
A flavorful one-pan quinoa dish with vibrant vegetables and black beans, topped with creamy avocado and fresh cilantro.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 onion, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Lime juice (optional)
Instructions
- Rinse the quinoa under cold water. In a large pan, combine the quinoa and vegetable broth, bringing it to a boil. Reduce the heat, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.
- Add the onion and red bell pepper to the cooked quinoa, cooking for an additional 5 minutes until softened.
- Stir in the black beans, corn, and halved tomatoes. Cook for another 3-4 minutes until everything is heated through.
- Remove from heat, and mix in the diced avocado and chopped cilantro. Season with salt, pepper, and lime juice if desired. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg