A vibrant and nutritious Mexican-inspired quinoa dish packed with flavors and essential nutrients. Perfect for a quick weeknight dinner or as a side dish.
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 medium onion chopped
- 1 can black beans drained and rinsed
- 1 can diced tomatoes
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt to taste
- 1 lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Rinse quinoa under cold water until water runs clear.
- In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until liquid is absorbed and quinoa is tender.
- In a large skillet, heat olive oil over medium heat. Add garlic and onion, and sauté until onions are translucent.
- Stir in black beans, diced tomatoes, and corn until well combined.
- Add cooked quinoa, chili powder, cumin, and salt. Stir to blend all ingredients.
- Cook for an additional 5 minutes, allowing flavors to meld together.
- Remove from heat, mix in lime juice, and sprinkle with fresh cilantro before serving.
Nutrition
Serving: 1gCalories: 212kcalCarbohydrates: 36gProtein: 8gFat: 5gSodium: 300mgPotassium: 380mgFiber: 7gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 12mg