Tex Mex One Pan Mexican Quinoa


  1. 4 chicken tenderloins (optional)
  2. 1 tbsp olive oil
  3. 2 garlic cloves minced
  4. 1 jalapeno minced
  5. 1 cup quinoa
  6. 1 cup vegetable broth
  7. 1 (15 oz) can kidney beans, drained and rinsed or black beans
  8. 1 (14.5 oz) can diced tomatoes with green chilies
  9. 1 cup corn kernels, frozen, canned or roasted
  10. 1 tsp chili powder
  11. 1/2 tsp cumin
  12. to taste Kosher salt and black pepper
  13. 1 avocado halved, peeled and diced
  14. Juice of 1 lime
  15. 2 tbsp fresh chopped cilantro or parsley


  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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