After a recent two week all-inclusive eat fest in Greece, I returned vowing to immediately jump back on the wagon and lose whatever extra padding I brought back with me (I never step on a scale so I don’t know exactly how bad the damage was, thankfully). I scoured the internet for interesting healthy meals, because there’s nothing worse than knowing you’re on a diet and FEELING like you’re on a diet. With such delicious healthy food out there, eating healthy is a way of life (except on holidays where there is a dessert buffet at every meal – including breakfast!) and you don’t have to suffer in the process. I eat healthy all of the time, but I wanted to add some new recipes to my repertoire. I came across this recipe on Pinterest (follow me!) and made that very night. It was amazing! My other half doesn’t care for spicy food, so I added some sriracha to my portion, as well as a very small amount of sharp cheddar (a little goes a long way). I can’t say enough positive things about this meal. I loved it and can’t wait to make it again! Please visit the original post here. I’m replicating the recipe, but it is not an original of mine.

One Pan Mexican Quinoa
Serves 4
Light, healthy, easy to make one pan dish
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 tablespoon olive oil
  2. 2 cloves garlic, minced
  3. 1 jalapenos, minced
  4. 1 cup quinoa
  5. 1 cup vegetable broth
  6. 1 (15-ounce) can black beans, drained and rinsed
  7. 1 (14.5 oz) can fire-roasted diced tomatoes
  8. 1 cup corn kernels
  9. 1 teaspoon chili powder
  10. 1/2 teaspoon cumin
  11. Kosher salt and freshly ground black pepper, to taste
  12. 1 avocado, halved, seeded, peeled and diced
  13. Juice of 1 lime
  14. 2 tablespoons chopped fresh cilantro leaves
Instructions
  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.
Notes
  1. I skipped the jalapeno and added sriracha sauce to my portion.
  2. I served this with a little bit of shredded sharp cheddar.
Adapted from Damn Delicious
Adapted from Damn Delicious
The Pescetonian http://pescetonian.co.uk/
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