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

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, tex mex one pan mexican quinoa. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Tex Mex One Pan Mexican Quinoa is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Tex Mex One Pan Mexican Quinoa is something which I have loved my whole life.

To begin with this recipe, we have to 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 it.

The ingredients needed to make Tex Mex One Pan Mexican Quinoa:
  1. Make ready 4 chicken tenderloins (optional)
  2. Take 1 tbsp olive oil
  3. Make ready 2 garlic cloves minced
  4. Take 1 jalapeno minced
  5. Make ready 1 cup quinoa
  6. Take 1 cup vegetable broth
  7. Make ready 1 (15 oz) can kidney beans, drained and rinsed or black beans
  8. Make ready 1 (14.5 oz) can diced tomatoes with green chilies
  9. Take 1 cup corn kernels, frozen, canned or roasted
  10. Take 1 tsp chili powder
  11. Take 1/2 tsp cumin
  12. Take to taste Kosher salt and black pepper
  13. Take 1 avocado halved, peeled and diced
  14. Get 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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