Mexican quinoa, black bean and corn
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 261.2
- Total Fat: 2.9 g
- Cholesterol: 1.8 mg
- Sodium: 90.1 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 10.3 g
- Protein: 13.5 g
View full nutritional breakdown of Mexican quinoa, black bean and corn calories by ingredient
Introduction
This dish can be made vegan or vegetarian if the stock used us vegetable, not chicken. This dish can be made vegan or vegetarian if the stock used us vegetable, not chicken.Number of Servings: 6
Ingredients
-
one large onion chopped
3 cloves garlic minced
1 tsp veg oil
1 tsp cumin
1/4 tsp cayenne
3/4 cup quinoa and 1.5 cups stock OR 1.5 cups cooked quinoa
1 cup frozen corn kernels
2 cans black beans, drained and rinsed
1/2 cup chopped fresh cilantro
Directions
1. saute onions until softened over medium heat
2. add garlic and cook one minute
3. Quinoa (If cooked, stir; if uncooked add one and one half cups stock. Bring to boil , turn down and simmer for 15 minutes.
4. Add cumin and cayenne and stir.
5. Add froz corn and cook 5 minutes or until not frozen
6. Add black beans (2 cans rinsed) and continue to stir until heated thru
7. chop cilantro and stir in just before serving
Serving Size: 4 t0 six servings (Nutritional info on 6 servings)
Number of Servings: 6
Recipe submitted by SparkPeople user DESSIEBELL.
2. add garlic and cook one minute
3. Quinoa (If cooked, stir; if uncooked add one and one half cups stock. Bring to boil , turn down and simmer for 15 minutes.
4. Add cumin and cayenne and stir.
5. Add froz corn and cook 5 minutes or until not frozen
6. Add black beans (2 cans rinsed) and continue to stir until heated thru
7. chop cilantro and stir in just before serving
Serving Size: 4 t0 six servings (Nutritional info on 6 servings)
Number of Servings: 6
Recipe submitted by SparkPeople user DESSIEBELL.