Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::4
Ingredients
1 tablespoon olive oil
1 medium jalapeño pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon ground cumin
kosher salt and ground black pepper to taste
1 medium avocado – peeled, pitted, and diced
1 medium lime, juiced
2 tablespoons chopped fresh cilantro
Directions
Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
Add avocado, lime juice, and cilantro; stir until combined.
One-Skillet Quinoa with Black Beans.Allrecipes Tips
For a little more heat, stir in 1 tablespoon of Sriracha sauce. For a vegetarian dish, use vegetable stock instead of chicken.
Editor's Note:
The magazine version of this recipe is called One-Skillet Quinoa with Black Beans. Please note differences in ingredient amounts and time when following the magazine version of this recipe.