Southwestern Quinoa

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Southwestern Quinoa calories by ingredient

Introduction

A southwestern twist on quinoa that works as a sidedish or entree. As prepared, a low-to-medium amount of "heat", but easy to adjust depending upon your preferences. For less heat use plain black beans or tomatoes; for more heat, add hot sauce, spices, or peppers to taste. A southwestern twist on quinoa that works as a sidedish or entree. As prepared, a low-to-medium amount of "heat", but easy to adjust depending upon your preferences. For less heat use plain black beans or tomatoes; for more heat, add hot sauce, spices, or peppers to taste.

Minutes to Prepare: 10

Minutes to Cook: 15

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 Corn

1 can (15 oz) Kuner Southwestern Black Beans w/ Jalapenos

1 cup Quinoa

Water

Directions

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.