One Pan Mexican Quinoa


  • 1 Tbsp olive oil
  • 2 cloves garlic
  • 2 minced jalapenos (you decide if you want seeds or not, I don’t want that kind of power over your life)
  • 1 cup quinoa
  • 1 cup chicken broth
  • 1 bell pepper, diced
  • 1 14.5 oz can of fire-roasted diced tomatoes
  • 2 ears of corn, kernels only
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 avocado, diced
  • Juice of 1 lime
  • A small handful of chopped fresh cilantro


  1. Heat the olive oil over medium high heat in a large skillet.  Add the garlic and jalapeno.  Stir it up for about 1 minute.
  2. Stir in quinoa, broth, bell pepper, tomatoes, corn, chili powder, and cumin.  Salt and pepper that.
  3. Bring to a boil, reduce heat, simmer covered for about 20 minutes (you want the quinoa to be cooked through).
  4. Remove from heat, stir in avocado, lime juice, and cilantro when ready to serve!

Note:  If you like good things in life, you should add a can of beans.  My husband does not like beans (I know, CLUTCH YOUR PEARLS.), but that doesn’t mean you can’t enjoy them!


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