ONE POT Mexican quinoa hot dish

One pot. Yep, that's really all you need to know! ;) and I'm a Midwestern girl, so I'm totally saying hot dish without any shame!

Who doesn't love just dirtying ONE damn dish??? THIS GIRL!! 

BUT...I'm also all about Mexican anything. I'd eat tacos every day. Chips and salsa in my sleep. Swim in classic margaritas with salt (non-blended, if you care to bring me one!).  To top it off, this dish is HEALTHY and VEGAN! Win-win for this herbivore! 

Without further adieu my dear followers, your new weeknight staple....

ONE POT MEXICAN QUINOA

Yield: 4 servings 

INGREDIENTS:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 jalapeno, minced (with a few seeds if you like it spicy!)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels (canned or frozen)
• 2 teaspoon chili powder
• 1.5 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced small 
• Juice of 1 lime
• 3 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.                        

**adapted from Damn Delicious