Quinoa and Yellow Lentils Mexicano
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 1 cup Lentils 2 cup Broth, Garden Vegetable, College Inn 1 medium (2-1/2" dia) Onions, raw 1 serving 1 Med. Green Bell Pepper 1 serving jalepeno, pepper, fresh (1 pepper =1serving) (by TONYAINPROGRESS) 2 clove Garlic 1.75 cup Great Value Golden Sweet Whole Kernal Corn, No Salt Added 3.5 serving Great Value Black Beans, No Salt Added 1.25 cup Great Value Mild Diced Tomatoes with Green Chilies .5 tbsp *McCormick ground cumin (by CHGOMOMMA) 1 tbsp Chili powder
Dice the bell pepper, garlic, jalapeno and onion and sautee in a large pot until slightly softened. Add the vegetable broth, 1 and half cups of water, the canned corn undrained, the chopped tomatoes with chilies, and the black beans (drained and rinsed) and mix. Add the cumin, chili powder, quinoa, and lentils and mix again. Raise the heat, cover, bring to a boil. Once boiling, lower heat so that it simmers. When the quinoa and lentils are cooked, serve in a bowl with chilled avocado and a squirt of lime juice.
Serving Size: 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SCIFROG.
Serving Size: 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SCIFROG.
Nutritional Info Amount Per Serving
- Calories: 209.6
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 250.3 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 9.6 g
- Protein: 9.8 g
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