Ingredients
Scale
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 1/4 cups reduced-sodium chicken broth*
- 1 cup uncooked, pre-rinsed quinoa
- 1 14.5-ounce can diced tomatoes with green chilies
- 1 15.5-ounce can black or pinto beans, drained and rinsed
- 1 1/2 cups frozen corn kernels
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro, for garnish.
Instructions
- In large skillet or saucepan, heat the olive oil to medium-high heat.
- Add garlic and sauté until fragrant – about 30 seconds.
- Add remaining ingredients (minus the cilantro) and bring to a boil.
- Reduce heat to low, cover and simmer for 20 – 25 minutes.
- Stir in cilantro just before serving.
Notes
*Use vegetable broth for vegan
- Category: Sides
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 125
- Sugar: 0.7 g
- Sodium: 355.2 mg
- Fat: 3.3 g
- Saturated Fat: 0.4 g
- Carbohydrates: 20.7 g
- Fiber: 2.1 g
- Protein: 4.6 g
- Cholesterol: 0 mg
Keywords: quinoa, one pot, Mexican, dairy free, vegan