Quinoa, Beans, Corn, Fire Tomatoes
A one-pot skillet of quinoa simmered in vegetable broth with black beans, corn and fire-roasted tomatoes, warmed with chili powder and cumin. Cilantro and lime juice go in at the end, and it keeps well for lunches through the week.
Ingredients
- 1 tablespoon olive oil
- 2 clove garlic, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 15 ounce black beans, drained and rinsed
- 15 ounce fire roasted diced tomatoes
- 1 cup corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ cup fresh cilantro, chopped
- 2 tablespoon lime juice
Method
- Heat oil - add garlic (1 min)
- Stir in quinoa / veggie broth, beans, tomato, corn, chili powder, cumin - bring to boil - cover and reduce heat.
- Cook for 20 mins - add cilantro / lime