MexiQuinoa
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 416.3
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 232.7 mg
- Total Carbs: 71.9 g
- Dietary Fiber: 10.5 g
- Protein: 14.0 g
View full nutritional breakdown of MexiQuinoa calories by ingredient
Introduction
Healthy Vegan Alternative to Spanish Rice Healthy Vegan Alternative to Spanish RiceNumber of Servings: 8
Ingredients
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2 cups dry quinoa
4 cups water
15 oz can of corn (about 2 cups), drained
15 oz can of black beans (pinto would work well too), drained
4 oz can of nacho sliced jalapenos, drained
1 cup chunky salsa, of choice
2 tbsp olive oil
1 tbsp lemon juice (or lime juice)
1/4 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp red pepper flakes
1 tsp dried oregeno (or 1 tbsp fresh)
Salt and Pepper to taste
Optional add-ins:
1/2 cup diced bell pepper
1/2 cup finely diced red onion
1/4 cup finely chopped cilantro
extra chopped tomatoes
Directions
In a sauce pot, bring water to boil. Add quinoa, return to boil, then reduce heat and cover to cook, about 10-12 minutes, or until all the water has been absorbed. Fluff with a fork, cover and let sit another ten minutes. While quinoa is cooking you can mix all the other ingredients together in a large bowl. When quinoa is ready, mix it into the other ingredients and serve. Tastes great as a hot dish, but even better the next day after all of the flavors have really melded together! Makes about 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BETTYVEGGIE.
Number of Servings: 8
Recipe submitted by SparkPeople user BETTYVEGGIE.
Member Ratings For This Recipe
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DIVAMOMMY
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