Rich in nutrients and high in protein, quinoa can easily be used in place of rice and it cooks much faster. A mix of Southwest flavors including black beans, corn and green chilies come together for a deliciously satisfying meal so good you won't even miss the meat.
- 1 tsp cooking oil (vegetable oil or avocado oil)
- 1/2 white onion, chopped
- 1/4 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 3/4 tsp salt
- 1 cup dry Quinoa
- 1 cup water
- 1 (15oz) canned diced tomatoes
- 1 cup black beans (rinsed and drained)
- 1 cup Whole Kernal Corn (fresh, canned, or frozen)
- 4 oz canned diced green chilies
- 1/2 avocado, small cubes for garnish
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, finely diced for garnish
- In a large skillet over medium-high heat, add cooking oil and diced white onion and saute for 2 minutes.
- Add in garlic powder, cumin, chili powder, salt and quinoa and stir to combine and toast spices and quinoa slightly for 1 minute.
- Add in water, tomatoes, black beans, corn and green chilies and stir to combine.
- Bring to a gentle boil then reduce heat to low and simmer for 15-20 minutes or until the quinoa is tender and liquid has been absorbed.
- Remove from heat and fluff with a fork.
- Serve hot garnished with fresh cilantro, red onion and avocado.
- calories: 258
- calories from fat: 55
- carbohydrates: 40.7g
- cholesterol: 0mg
- dietary fiber: 8.8g
- potassium: 276mg
- protein: 10g
- saturated fat: 1.1g
- sodium: 465mg
- sugars: 2.7g
- total fat: 6.1g
- trans fat: 0.0g
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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