In The Kitchen With Breezy: One Pan Mexican Quinoa
This has to be the most hilarious cooking session we've had yet. This time it was just Amy and I and let me tell you, I think we need supervision!!!!
I'm sorry to say that I didn't get a final photo of the finished meal because we were laughing so hard. I must say, despite some difficulty during the process, this dish came out AMAZING! You have to try this one. It's super healthy and packs a lot of flavor! This is for sure AMAZING BODY CHALLENGE APPROVED!
Check out our video series below.
Shopping at Tiller & Rye!
Here is the recipe we followed:
1 (15-ounce) can Black beans
2 tbsp Cilantro, fresh leaves
1 cup Corn, kernels
2 cloves Garlic
1 Lime, Juice of
1 (14.5 oz) can Tomatoes, fire-roasted
1 cup Vegetable broth
Pasta & Grains
1 cup Quinoa
Baking & Spices
1 tsp Chili powder
1 Kosher salt and freshly ground black pepper
1 tbsp Olive oil
1/2 tsp Cumin
-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, 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.
-Serve immediately (This is also super yummy cold the next day!)
Happy cooking! I hope you have better luck with the stove than we did! HA!