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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 416.9
  • Total Fat: 10.4 g
  • Cholesterol: 24.2 mg
  • Sodium: 294.1 mg
  • Total Carbs: 63.5 g
  • Dietary Fiber: 13.9 g
  • Protein: 21.3 g

View full nutritional breakdown of Mexican Flavoured Quinoa with Black Beans calories by ingredient
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Mexican Flavoured Quinoa with Black Beans

Submitted by: CELESTIALGIRL
Mexican Flavoured Quinoa with Black Beans

Introduction

I'm trying to make more vegetarian recipes and I had all of the ingredients for this kicking around my house. It turned out pretty good! Makes 2 good sized servings. I'm trying to make more vegetarian recipes and I had all of the ingredients for this kicking around my house. It turned out pretty good! Makes 2 good sized servings.
Number of Servings: 2

Ingredients

    0.5 cups dry quinoa (or rice, if you don't have Quinoa on hand)
    1 cup water
    1 rounded tsp. cumin
    1 rounded tsp. chili powder
    1 cup Black Beans (approx. 1/2 a can)
    3 medium tomatoes (chopped)
    2 chopped green onions
    1 or 2 jalapeno peppers, to taste (minced)
    1.5 oz Gouda cheese
    1/4 c. cilantro (FRESH! - the dried stuff is brutal)

Directions

Rinse Quinoa well under cold water (at least 1 min, 3 min preferred). Drain well. Add water, cumin and chili powder and simmer, covered, for 7 min. Stir occassionally.

At the 7 min. mark, add your beans, tomatoes, onions and peppers. I include the seeds in my jalapenos but if you don't like that much heat, make sure you don't include them. After those are added, turn up the heat a bit to simmer out the liquids. Add your cheese and cilantro, stir until cheese is melted. You can also bake the cheese on top, but that's more work and dishes. lol Taste - add a dash of salt if needed (I find with the cheese you don't need it at all).

I generally eat 400 cal meals so this is a great size for me. If you want to cut calories further, you can use reduced fat cheese or eliminate the cheese altogether (saves you approx. 76 calories but you lose some protein). If I want dessert I skip the cheese. :-). In the picture I used red chili peppers from my garden (not sure of the exact name of them). This recipe easily doubles.

Serving Size: 2 - 1.5 cup servings (approx - depends on your veggies)

Number of Servings: 2

Recipe submitted by SparkPeople user CELESTIALGIRL.






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