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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, tex mex one pan mexican quinoa. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Tex Mex One Pan Mexican Quinoa is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Tex Mex One Pan Mexican Quinoa is something which I’ve loved my entire life.

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

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