Description
The 1-pan Mexican-inspired Quinoa Black Bean Salad! This flavorful recipe is great for meal prep, easy weeknight dinner or take to a get-together. The clean up will be easy and quick and you won’t believe how delicious it is!
Ingredients
Units
Scale
- 1 cup quinoa, uncooked
- 1/2 yellow onion, diced
- 1 tablespoon oil
- 2 cups of vegetable broth
- 1/2 can fire-roasted diced tomatoes
- 3/4 cup corn kernels
- 1 jalapeño (optional)
- 4 cloves of garlic
- 1 can of black beans, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tsp salt OR to taste
Toppings:
- Lime juice, to taste
- 1–2 avocados, diced
- Cilantro to garnish
Instructions
- Heat a large skillet over medium heat and add oil. Add the onion and jalapeño. Sauté for 3-5 minutes until fragrant and then add the garlic and cumin. Sauté for another minute.
- Add the vegetable broth, quinoa, and diced tomatoes. Once it begins boiling, lower to simmer with a lid. Cook for 10-15 minutes until quinoa is done.
- Once the quinoa is cooked, add black beans, corn, chili powder and cook for another 3-5 minutes. Taste and adjust salt/seasonings.
- Let cool off completely to serve chilled or serve warm.
- Top off with avocado, cilantro, and lime juice to taste!
Notes
*stays refrigerated for up to 4 days
- Prep Time: 10
- Cook Time: 25
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
