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The ingredients needed to make Tex Mex One Pan Mexican Quinoa:
- Use chicken tenderloins (optional)
- Use olive oil
- Use garlic cloves minced
- Prepare jalapeno minced
- Provide quinoa
- Prepare vegetable broth
- Use can kidney beans, drained and rinsed or black beans
- Provide can diced tomatoes with green chilies
- Prepare corn kernels, frozen, canned or roasted
- Take chili powder
- Provide cumin
- Provide Kosher salt and black pepper
- Provide avocado halved, peeled and diced
- Get Juice of 1 lime
- Prepare fresh chopped cilantro or parsley
Instructions to make Tex Mex One Pan Mexican Quinoa:
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes with green chilies, 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, parsley or cilantro.
- In a medium pan heat 2 tbsp olive oil and place chicken and season with salt and pepper and cook until juices run clear and are browned on both sides.
- In a bowl add quinoa and and all the fixings. You can either shred your chicken or leave whole. Garnish with sour cream, green onions and parsley. Serve immediately.
This easy Mexican quinoa is incredibly healthy and I absolutely LOVE making it one busy weekdays. This One Pan Mexican Quinoa is a dish you'll come back to again and again! The particular magic of this dish is a new rice and quinoa blend that I found. Floating Leaf's Prairie Blends are wholesome mixes of wild rice, brown rice, quinoa, millet and legumes - either lentils, split peas, or sprouted beans. How would you like to have a simple, yet incredibly flavorful vegetarian dish that will more than satisfy you. all I think I could seriously eat Mexican food every night and be completely happy 🙂 The first time I cooked with quinoa I was scared too… it looked.
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