One-Pan Mexican Scramble

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 jalapeno, chopped
• 1 cup quinoa (I used bulgur wheat)
• 1 cup vegetable broth (I used a cup of water with a tablespoon of miso paste)
• 1 540-ml can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime (I used 2 tbsp)
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

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, 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 and cilantro.
3. Serve immediately.

I like spicy, flavourful but not hot food, so I should've removed the seeds from the jalapeno pepper. I forgot the cumin, and didn't have an avocado. But this was still delicious and I will be making it again! I served it up with a couple spoonsful of sour cream to alleviate the burning on my tongue.

Jalepeno and garlic

Ingredients ready to go into the pan

Original recipe: http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/