I’ve had this recipe pinned for.. like.. ever.  Anyone else pin things and then forget about them?  I have such good intentions with my addiction to Pinterest – which was exacerbated by bed rest and then improved since 2 toddlers entered my world.  I have actually started a ‘private’ pin board to help me with my dinner planning for the week.  Whether I am going to make the recipe verbatim or take a little inspiration off the top to create my own.  After I’ve made them I delete them from the board or move them elsewhere if it was a really great meal.  

This one there was no messing around.  The title of the post started with ‘One Pan..’ 

Just one?

Bring it on.  The fewer dishes I (ahem.. Jordan) needs to wash after dinner the better.  The recipe promises just that – one pan, and holy delicious.  Such a great way to mix in this amazing grain.  

Mexican is a go-to FAV in this house.  Parker and Jolie eat like little champs when cili powder and cumin are involved.  My kinda girls.

Between the beans and quinoa you are getting a hefty dose of fiber and protein in the meatless meal.  And lets just all be real for a second.  We all need more fiber in our diet.

One-Pan Mexican Quinoa 

adapted from Damn Delicious

Serves 4

1 tablespoon olive oil

2 cloves garlic, minced

1 medium sweet onion, diced

1 jalapeno, minced, seeds and ribs removed

1 cup dry quinoa

1 cup vegetable or chicken broth

1 (15-oz) can low sodium black beans, rinsed and drained

1 (14.5oz) can fire-roasted diced tomatoes (Salsa-Ready, if available)

1 cup frozen corn

1 teaspoon chili powder

1/2 teaspoon smoked paprika 

1 teaspoon cumin

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Juice of 1 medium lime

1/4 cup chopped fresh cilantro

1 whole avocado, cubed

Light sour cream or 0% plain Greek yogurt

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Heat oil in a large skillet over medium high heat.  Add in garlic, onion, and jalapeño, and cook, stirring frequently, until onions are golden and the garlic is fragrant.

Stir in quinoa, broth, beans, tomatoes, corn, and seasonings.  Bring to boil; cover and reduce heat and simmer until quinoa is cooked through (soft to the bite, but not mushy) – 22-26 minutes.  Stir in the lime juice and cilantro.  Serve with 1/4 of the avocado and a dollop of sour cream or plain Greek yogurt on top!