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One Pot Mexican Quinoa

Tiffany Rudd
  • minutes
  • Serves 4

INGREDIENTS

1 tbsp

– olive oil

3 cloves

– garlic

2 cups

– quinoa, uncooked

2 cups

– vegetable broth

30 oz

– black beans, canned

30 oz

– fire-roasted tomatoes, canned

2 cups

– corn, canned

1 tsp

– chili powder

1/2 tsp

– cumin, ground

1/8 tsp

– salt

1/8 tsp

– black pepper, ground

1

medium – avocado

1

medium – lime

4 tbsp

– cilantro