Tex Mex One Pan Mexican Quinoa
Tex Mex One Pan Mexican Quinoa

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tex mex one pan mexican quinoa. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tex Mex One Pan Mexican Quinoa is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Tex Mex One Pan Mexican Quinoa is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook tex mex one pan mexican quinoa using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Tex Mex One Pan Mexican Quinoa:
  1. Prepare 4 chicken tenderloins (optional)
  2. Make ready 1 tbsp olive oil
  3. Prepare 2 garlic cloves minced
  4. Prepare 1 jalapeno minced
  5. Make ready 1 cup quinoa
  6. Take 1 cup vegetable broth
  7. Take 1 (15 oz) can kidney beans, drained and rinsed or black beans
  8. Take 1 (14.5 oz) can diced tomatoes with green chilies
  9. Take 1 cup corn kernels, frozen, canned or roasted
  10. Get 1 tsp chili powder
  11. Prepare 1/2 tsp cumin
  12. Make ready to taste Kosher salt and black pepper
  13. Get 1 avocado halved, peeled and diced
  14. Prepare Juice of 1 lime
  15. Make ready 2 tbsp fresh chopped cilantro or parsley
Instructions to make Tex Mex One Pan Mexican Quinoa:
  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes with green chilies, 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, parsley or cilantro.
  3. In a medium pan heat 2 tbsp olive oil and place chicken and season with salt and pepper and cook until juices run clear and are browned on both sides.
  4. In a bowl add quinoa and and all the fixings. You can either shred your chicken or leave whole. Garnish with sour cream, green onions and parsley. Serve immediately.

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