One-Pan Mexican Quinoa

This recipe from Damn Delicious was one where Dave wrinkled his nose up and asked, "What is that?" I replied, "Dinner."

I asked if he only wanted one scoop to start, and he seemed mighty skeptical. He agreed to try a half-scoop, which he enjoyed. He said it was much better than he expected and proceeded to eat a normal serving size.

This is a quick, easy, healthy meal that has the added bonus of being vegetarian. That works for us during Fridays in Lent.

One-Pan Mexican Quinoa

1 Tbsp. olive oil
2 cloves garlic, minced
1/2 can diced chiles
1 cup quinoa, rinsed and drained
1 cup vegetable broth
1 (15 oz.) can black beans, drained and rinsed
1 (14.5 oz.) can fire-roasted diced tomatoes
1 can corn

1 tsp. chili powder
1 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 Tbsp. chopped fresh cilantro 

Heat olive oil in a large skillet over medium-high heat. Add garlic, and cook until fragrant, about 1 minute. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer until quinoa is cooked through, about 20 minutes. 

Stir in avocado, lime juice and cilantro. Serve immediately. (If you have picky eaters who won't touch avocado or cilantro, garnish with those afterward.) Serves 4.