Quinoa with Corn, Pumpkin Seeds & Red Beans

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.8
  • Total Fat: 8.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 220.8 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 8.3 g
  • Protein: 9.8 g

View full nutritional breakdown of Quinoa with Corn, Pumpkin Seeds & Red Beans calories by ingredient
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This is delicious on its own, or as a side serving with grilled fish/chicken. This is delicious on its own, or as a side serving with grilled fish/chicken.
Number of Servings: 6


    1.5 cups of Quinoa (organic, wholegrain)
    3 cups of Spring Water (use tap water if prefered)
    1 tsp Salt
    1 tsp Black Pepper
    2 tbsp Extra Virgin Olive Oil
    3/4 cup Green Onions, finely chopped
    2,5 tsp Minced Garlic
    1 cup Red Peppers, raw, chopped
    3/4 tsp Oregano, dried
    3/4 tsp Chilli Flakes (5 grams)
    1 Can Red Kidney Beans (approx 240g drained)
    1/4 cup Fresh Cilantro or 3 tbsp Dried Cilantro


1. Rinse the quinoa thoroughly and bring to boil in water, salt & black pepper. Reduce heat and simmer for 15 min. Set aside.
2. Roast pumpkin seeds in non-stickk skillet for 3-5 min, stirring often. Set aside.
3.On med-high heat, roast corn in olive oil, sauteing for 2 min.
4. Add onions, garlic, red peppers, chilli flakes, oregano. Saute for 2-3 minutes.
5. Add kidney beans and fresh cilantro and heat thru.
6. Fluff through quinoa with fork and mix.

Serving Size: Makes 6 full portions or 8-9 side portions.

Number of Servings: 6

Recipe submitted by SparkPeople user WORDLYSMITH.

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