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Mexican Quinoa

 

Mexican Quinoa
Recipe Type: Side Dish
Cuisine: Mexican
Author: Valarie Emich
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4 Servings
Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
Ingredients
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapenos, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 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
  • 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.
Serving size: 4 Calories: 401.8 Fat: 14.5 Saturated fat: 2.1 Trans fat: 0 Carbohydrates: 57.2 Sugar: 1.7 Sodium: 262.6 Fiber: 13.7 Protein: 15.2 Cholesterol: 0
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