One-Pan Mexican Quinoa
- 2 1/4 cups water
- 1 1/2 cups quinoa
- 15 oz can fire roasted diced tomatoes not drained
- 15 oz can black beans drained and rinsed
- 15 oz can corn drained
- 1 tbsp fresh lime juice
- 1 tsp Ava Jane's Kitchen Roadside Chicken spice blend
- avocado, salsa, guacamole, etc... for toppping
- Colima Sea Salt to taste
Add quinoa, water, and diced tomatoes to a medium skillet or saucepan.
Bring to a boil and reduce heat to simmer on medium-low, for 12-18 minutes or until quinoa is done and the liquid is absorbed and reduced. (Add an additional splash of water while cooking, if needed.)
Stir in black beans, corn, lime juice, and Ava Jane's Roadside Chicken spice blend.
Remove from heat and serve, topping with avocado, salsa, or guacamole. Season with Colima Sea Salt to taste
Calories: 434kcal | Carbohydrates: 77g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 755mg | Potassium: 810mg | Fiber: 13g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 6mg