One Pan Mexican Quinoa

Literally the easiest thing I've ever made.  Super filling, super delicious, super vegan (if you're into that) AND awesome for Friday nights during Lent (shout out to my Catholics).  Really, no negatives in this amazing dinner.  And it goes great with margaritas and/or wine.  So there you go.

One Pan Mexican Quinoa

Prep time:  10 minutes

Cook time:  25 minutes

Total time:  35 minutes

Yield:  4 servings (Dan and I pretty much ate it all)

Ingredients:

1 T olive oil

2 cloves of garlic, minced

1 jalapeno, minced

1 cup dry quinoa

1 cup vegetable broth (to be honest, I had chicken broth, so that's what I used)

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

1 (14.5-oz) can fired roasted diced tomatoes

1 cup corn kernels

1 t chili powder

1/2 t cumin

Salt and pepper to taste

1 avocado, peeled and diced (optional)

Juice of one lime

2 T chopped, fresh cilantro leaves (also, technically, optional)

Instructions:

There are literally three steps.  First, heat the olive oil in a large skillet over medium-high heat.  Add garlic and jalapeños and stir until fragrant.  Add the quinoa, broth, beans, tomatoes, corn and spices.  Bring to a boil and then cover and simmer until the quinoa is cooked through (25-35 minutes).  Top with avocado, lime and cilantro.  Oh and chese.  We added cheese.

Done.  I mean literally, how easy and delicious does this sound.  Also makes fantastic leftovers.

(original recipe from http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/)