Drain the tomato liquid into a measuring cup.
Add enough water to equal 2 cups.
Heat oil on medium high.
Saute garlic, 2/3 of the onion and 1/3 of the red pepper for 2-3 minutes. [the rest of the onion and red pepper will be added raw at the end.]
Stir in tomatoes with green chilies, kidney beans, cumin and chili powder and water/tomato juice mixture. Bring the pot to a boil. Reduce to medium low and cook approx. 15 minutes. The liquid will be absorbed.
Remove from the heat and let sit for about 10 minutes and then fluff with a fork. Allow quinoa to cool some, you want it to be warm, not piping hot when you add the rest of the ingredients.
After quinoa has cooled some, add in the remaining onion and pepper pieces, and the chopped cilantro. Mix.
½ cup CILANTRO (fresh, chopped)
1 small CUCUMBER (diced, peeled if waxed)
1 AVOCADO (seeded, peeled, diced)
1/3 cup LIME JUICE (freshly squeezed)
SALT and PEPPER to taste
Then add cucumber and avocado and lime juice (or sub lemon juice). Toss gently.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4462g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2966 (44%)|
|Amt Per Serving||% DV|
|Total Fat 329.6g||439 %|
|Saturated Fat 188.1g||940 %|
|Monounsaturated Fat 102.3g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 1169.3mg||360 %|
|Sodium 4312.5mg||149 %|
|Potassium 14397.3mg||379 %|
|Total Carbohydrate 635.6g||187 %|
|Dietary Fiber 26.1g||104 %|
|Sugars, other 609.5g|
|Protein 325g||464 %|
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: 6745
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