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Ingredients40 m servings 232 cals
Original recipe yields 6 servings
- Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
- 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.
Per Serving: 232 calories; 3.9 g fat; 39.8 g carbohydrates; 10.1 g protein; 0 mg cholesterol; 638 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...