Southwestern Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can (10 oz) Ro-tel Diced Tomatoes w/ Lime Juice & Cilantro (liquid reserved)1 can (11 oz) Green Giant Niblets Corn1 can (15 oz) Kuner Southwestern Black Beans w/ Jalapenos1 cup QuinoaWater
Rinse & strain black beans until water runs clear. Strain liquid off corn. Strain liquid from tomatoes into measuring cup and reserve.
Place uncooked quinoa into medium saucepan on medium-low heat. Toast until fragrant (about 5 minutes), tossing occasionally.
Take reserved liquid from tomatoes and add enough water to make 2 cups. Pour liquid over toasted quinoa and cover. Simmer for 12-15 minutes, or until liquid is completely absorbed and quinoa is tender.
While quinoa is simmering, combine corn, tomatoes & black beans in skillet on medium-high heat. Stir frequently cooking until liquid has evaporated and ingredients are heated through. Keep warm until quinoa is finished cooking.
Combine vegetable mixture and quinoa.
Makes 6 servings, 3/4 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user HABITATPAT.
Place uncooked quinoa into medium saucepan on medium-low heat. Toast until fragrant (about 5 minutes), tossing occasionally.
Take reserved liquid from tomatoes and add enough water to make 2 cups. Pour liquid over toasted quinoa and cover. Simmer for 12-15 minutes, or until liquid is completely absorbed and quinoa is tender.
While quinoa is simmering, combine corn, tomatoes & black beans in skillet on medium-high heat. Stir frequently cooking until liquid has evaporated and ingredients are heated through. Keep warm until quinoa is finished cooking.
Combine vegetable mixture and quinoa.
Makes 6 servings, 3/4 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user HABITATPAT.
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 344.7 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 5.3 g
- Protein: 8.1 g
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