One Pan Mexican Quinoa
Ingredients:
- 1 tablespoon Extravagonzo Red Chili Culinary Oil
- 2 cloves Catch a Fire Habanero Garlic, minced
- 1 jar Texas Sweet & Hot Jalapenos, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1/4 cup Palo Alto Firefighters Pepper Hot Sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
Instructions:
- Heat Extravagonzo Red Chili Culinary Oil in a large skillet over medium high heat. Add Catch a Fire Habanero Garlic and Texas Sweet & Hot Jalapenos, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, Palo Alto Firefighters Pepper Hot Sauce; 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.
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