Wednesday, August 5, 2015

One-Pan Mexican Quinoa

The Mrs. Plant blog brings you 100% plant-based recipes that have been tweaked to taste delicious with no oil and less/no processed ingredients. Here is a GREAT example of that. We REALLY enjoyed this recipe!

2 cloves garlic, minced
1 jalapeno, minced (optional; only if you like it spicy!)
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 large zucchini, chopped into 1/4-1/2-inch cubes
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup frozen corn kernels, defrosted
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons chopped fresh cilantro leaves
3/4-1 t. salt (or to taste)
1 avocado, peeled and diced (optional)
Juice of 1 lime

In a large skillet (that has a companion top), add garlic and jalapeno (if using), and cook in a small amount of veggie broth for about one minute!
Stir in quinoa, 1 cup of vegetable broth, black beans, zucchini, tomatoes, corn, chili powder, cumin, fresh cilantro; season with salt. Bring to a boil uncovered, then cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado and lime juice.
Serve immediately.

Adapted from


  1. I just made this tonight for dinner!!! It was excellent!!! We loved it!! 3 Adults ate it and there is plenty for 2 more adults for tomorrow!! Thanks Amy!!