Super-healthy and super-tasty quinoa with a Mexican kick.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.

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  • Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.

  • Fluff quinoa with a fork. Stir in cilantro and lime juice.

Nutrition Facts

232 calories; protein 10.1g; carbohydrates 39.8g; fat 3.9g; sodium 637.8mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
10/05/2020
Really good! The whole family loved it. Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/11/2017
Delicious! I used a 10 oz can of Rotel tomatoes instead of the large can of regular tomatoes so I added a few chopped cherry tomatoes to compensate. As written you get a nice side dish. Add an avocado and a hard boiled egg and it turns into a perfect meal even on-the-go. Thank you for the recipe. Read More
Rating: 5 stars
10/04/2020
Really good! The whole family loved it. Read More
Rating: 4 stars
06/05/2018
Healthy and delicious! I made a few changes. Instead of frozen corn I used canned sweet corn. I used about half the juice from the diced tomatoes and half from the corn. I don't typically like spicy foods so I was worried three jalapenos would be too hot but without the seeds it was perfect. Read More
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