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Mexican Quinoa Recipe
Wendy Zitzman
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Everything gets tossed in one pot - it's easy and simple to make. It's packed with nutrients and flavors, and is great for a quick and delicious dinner.
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Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
30
minutes
mins
Total Time
Total Time
40
minutes
mins
Servings
Servings
6
people
Calories
Calories
762.55
Ingredients
▢
1
Tbsp
olive oil
▢
2
cloves
garlic
-
minced
▢
1
cup
quinoa
▢
2
cups
vegetable broth
-
fat free
▢
15
oz
black beans
-
1 can
▢
1
cup
corn
-
fresh or frozen
▢
1
tsp
chili powder
▢
½
tsp
cumin
▢
1
lime
-
juiced
▢
Salt and Pepper
-
to taste
▢
1
small
red onion
-
chopped
▢
2
Tbsp
cilantro
-
chopped
▢
1
avocado
-
diced
Instructions
Heat the olive oil over medium heat in a large skillet.
Add the garlic. Sauté for 1-2 minutes, or until fragrant.
Add the quinoa, broth, beans, corn, chili powder and cumin.
Cover and cook over medium heat until the liquid is absorbed and the quinoa is tender.
Add the lime juice, salt, pepper and tomatoes.
Cook for an additional 2-3 minutes.
Stir in the avocado, onion and cilantro, and serve immediately.
Notes
The entire recipe makes 6 serving
The serving size is about 1 cup
Nutrition
Nutrition Facts
Mexican Quinoa Recipe
Amount per Serving
Calories
762.55
% Daily Value*
Fat
47.43
g
73
%
Saturated Fat
4.51
g
28
%
Trans Fat
0.13
g
Polyunsaturated Fat
13.13
g
Monounsaturated Fat
27.42
g
Sodium
327.09
mg
14
%
Potassium
1405.95
mg
40
%
Carbohydrates
68.45
g
23
%
Fiber
15.77
g
66
%
Sugar
2.83
g
3
%
Protein
20.25
g
41
%
Vitamin A
347.49
IU
7
%
Vitamin C
7.33
mg
9
%
Calcium
113.92
mg
11
%
Iron
5.32
mg
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Course
Course:
Main Course Recipes
Cuisine
Cuisine:
Mexican Recipes
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