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Mexican Skillet Quinoa
This vegan and allergy-friendly (dairy-free, gluten-free, etc) one-dish dinner has amazing flavor and tons of nutrients. Ready in under a half hour, it's a perfect weeknight meal.
Prep
5 min
Cook
25 min
Total
30 min
Serves
8
Instructions
- 01
Prep your black beans and garlic, and measure out your quinoa and vegetable stock. Heat a heavy pan over medium heat.
- 02
Once the pan is heated, add oil. Once the oil is shimmering, add garlic and let sit for 15 seconds before adding the quinoa. Stir and let the quinoa toast for 2-3 minutes.
- 03
Add the vegetable stock, salsa, black beans, chili powder, and cumin, then stir to mix. Bring to a boil then cover and reduce to a bare simmer.
- 04
Cook for 20 minutes, until all liquid is absorbed. Remove from heat and add corn, then stir the corn in.
- 05
While the corn is heating, chop your tomatoes and avocado. Add the tomatoes, avocado, and lime juice and stir to combine. Serve immediately.
Nutrition
per serving · 1 serving
- Calories
- 184
- Protein
- 7g
- Carbs
- 28g
- Fat
- 7g
- Fiber
- 9g
- Sugar
- 5g
- Sat. fat
- 1g
- Sodium
- 717mg
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