A healthy and satisfying vegetarian meal.
1. Fill a medium sized pot with the quinoa and 1 1/2 cups of water. Bring to a boil, then cover and reduce heat to low. Let the quinoa simmer for 15 minutes or until the water is absorbed.
2. Meanwhile, heat the olive oil in a medium sized pot. Saute the onion until softened to your liking. A caramelized onion is delicious in this recipe, but simply sauteed onion is fine too if you're short on time.
3. Add the jalapeno and bell pepper, and saute 3 minutes more.
4. Add the garlic and cumin, and saute 1 minute more.
5. Boil the corn until tender then drain and add to the onion mixture along with the beans and lime juice. Stir until combined.
6. Finally stir in the cooked quinoa. Salt to taste.
7. Pour the mixture into an 8x8 glass baking dish and top evenly with the shredded cheese. Broil just until the cheese is melted.
8. Remove from the oven and top with pico de gallo, and avocado and cilantro, if you desire.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 481 | ||
Calories from Fat: 174 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 29.4mg | 9 % | |
Sodium 235mg | 8 % | |
Potassium 598.7mg | 16 % | |
Total Carbohydrate 58g | 17 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 51.2g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 481
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