A delightful Mexican Quinoa Skillet, packed with flavors!
Mexican Quinoa Skillet
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 cup cherry tomatoes, halved
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
- In a skillet, cook quinoa according to package instructions.
- Add black beans, corn, red bell pepper, jalapeño, and cherry tomatoes to the skillet.
- Season with chili powder, cumin, salt, and pepper. Stir well.
- Cook for 5-7 minutes until vegetables are tender.
- Remove from heat, garnish with cilantro, and serve with lime wedges.
Preparation Time: 10 minutes
Yield: 4 servings
Nutritional information: (Provide nutritional details here)