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Latin Quinoa Recipe
Nutrition
Cal/Serving: 201Daily Value: 10%
Servings: 8
High-Fiber, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 5g | 7% |
| Saturated | 1g | 3% |
| Trans | 0g | 0% |
| Carbs | 31g | 10% |
| Fiber | 8g | 31% |
| Sugars | 2g | 0% |
| Protein | 10g | 19% |
| Sodium | 85mg | 4% |
| Calcium | 44mg | 4% |
| Magnesium | 109mg | 27% |
| Potassium | 473mg | 14% |
| Iron | 3mg | 16% |
| Zinc | 2mg | 11% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 30mg | 49% |
| Thiamin (B1) | 0mg | 16% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 139µg | 35% |
| Vitamin E | 1mg | 6% |
| Vitamin K | 21µg | 27% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 cup quinoa, toasted
- 2 teaspoons canola oil
- 1 medium onion, fine dice
- 1 medium red bell pepper, fine dice
- 1 (4 ounce) can green chilies
- 4 garlic cloves, crushed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups low sodium vegetable broth (can sub chicken broth if you prefer)
- 1/4 cup roasted pumpkin seeds (Pepitas)
- 3/4 cup coarsely chopped fresh cilantro or 1 -2 tablespoon dried cilantro
- 1/2 cup chopped scallion
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher sea salt
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 8 servings |
