By Cody Fell
Cody Fell is a graphic designer for M3 Group who loves cooking in his free time. We asked him to whip up one of his favorite recipes for us, to which Fell credits the website damndelicious.net. Enjoy Fell’s version of One-Pan Mexican Quinoa, with Fell’s choice of protein to add another element to the recipe.
One-Pan Mexican Quinoa
- 1 tablespoon olive oil
● 2 cloves of garlic, chopped
● 1 jalapeno, finely chopped
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained
● 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 cup corn kernels, frozen or canned
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- A pinch of kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- 1 pound chicken breast, chopped
- Bake or pan fry chicken. Chop into squares or strips and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about one minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, 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. (Chicken should be added into the mixture to rewarm the last five minutes). Stir in avocado, lime juice and cilantro.
- Serve immediately.