Vegan Mexican Quinoa
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 397.0
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 684.6 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 10.0 g
- Protein: 13.3 g
View full nutritional breakdown of Vegan Mexican Quinoa calories by ingredient
Introduction
This is one vegan dish that even the meat eaters in the family love!!! This is one vegan dish that even the meat eaters in the family love!!!Number of Servings: 6
Ingredients
-
1 T oil, I use grapeseed
1 onion, chopped
1 1/2 t minced garlic
1 1/2 cup uncooked quinoa
1 t cumin
3 cups vegetable broth
1/4 t cayenne pepper
1 T lime juice
2 cups frozen corn
2 (15 oz) can red kidney beans, rinsed and drained
1/2 cup fresh cilantro
2 avocado, diced
salt & pepper
chopped green onion, optional for garnish
Tips
You can replace the seasoning with 1 1/2 T of taco seasoning.
This feeds my family of five with leftovers for my husband's lunch the next day.
Directions
Rinse quinoa in strainer.
Heat oil over medium heat, stir in onion and garlic and sauté.
Add quinoa and vegetable broth.
Add cumin, cayenne pepper, salt and pepper.
Bring to a boil, cover and simmer for 20 minutes
Stir in lime juice, corn, and beans (drained and rinsed) and simmer for 5 more minutes.
Garnish with avocado and cilantro
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TEXASHSMOMOF3.
Heat oil over medium heat, stir in onion and garlic and sauté.
Add quinoa and vegetable broth.
Add cumin, cayenne pepper, salt and pepper.
Bring to a boil, cover and simmer for 20 minutes
Stir in lime juice, corn, and beans (drained and rinsed) and simmer for 5 more minutes.
Garnish with avocado and cilantro
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TEXASHSMOMOF3.