One-Pan Mexican Quinoa

Cinco de Mayo - World Cuisine

Super-healthy and super-tasty quinoa with a Mexican kick.

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

One-Pan Mexican Quinoa

Ingredients

2 teaspoons olive oil

3 jalapeno peppers

seeded and finely chopped

2 cloves garlic

minced

1 ¼ cups vegetable broth

1 (15 ounce) can black beans

drained and rinsed

1 (14.5 ounce) can diced tomatoes with juice

1 cup quinoa

1 cup frozen corn kernels

½ teaspoon kosher salt

⅓ cup chopped fresh cilantro

¼ lime

juiced

Southwestern Egg Rolls

World Cuisine

Directions

Step 1

Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant about 1 minute.

Step 2

Pour vegetable broth into the saucepan. Stir black beans tomatoes quinoa corn and salt into the broth. Bring to a boil reduce heat to low and simmer covered until the liquid is fully absorbed into the quinoa 20 to 25 minutes.

Step 3

Fluff quinoa with a fork. Stir in cilantro and lime juice.

Nutritional Information

One-Pan Mexican Quinoa

Servings Per Recipe:6

Calories: 231.6

% Daily Value *

Protein: 10.1g 20%

Carbohydrates: 39.8g 13%

Dietary Fiber: 8.6g 34%

Sugars: 3.5g

Fat: 3.9g 6%

Saturated Fat: 0.5g 3%

Vitamin A Iu: 1056.9IU 21%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.3mg 17%

Vitamin C: 13.3mg 22%

Folate: 110.2mcg 28%

Calcium: 70.2mg 7%

Iron: 4.5mg 25%

Magnesium: 87.9mg 31%

Potassium: 553.2mg 16%

Sodium: 637.8mg 26%

Thiamin: 0.2mg 19%

Calories From Fat: 35

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.