4
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Ingredients
1 cup dry quinoa, rinsed
2 1/2 cups no-salt-added or low sodium vegetable broth, divided
4 tablespoons chopped cilantro, divided
4 tablespoons fresh lime juice, divided
1/2 large onion, chopped
2 cloves garlic, minced
1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium black beans, drained
1/4 teaspoon chili powder
1/4 teaspoon cumin
pinch cayenne pepper
1 cup shredded lettuce
Optional Topping Ingredients
thawed frozen corn
sliced avocado
diced tomatoes
sliced jalapeno peppers
hot sauce or Sriracha sauce
Instructions:
Place quinoa and 2 cups of the vegetable broth in a saucepan, bring to a boil, reduce heat, and simmer for 20 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and fluff with a fork. Stir in 2 tablespoons of the chopped cilantro and 2 tablespoons of the lime juice.
While quinoa is cooking, heat 2-3 tablespoons water in a saute pan and water saute onions until softened and tender. Add minced garlic and saute another minute. Add the black beans, remaining 1/2 cup vegetable broth, chili powder, cumin, cayenne pepper and remaining 2 tablespoons of cilantro. Bring to a boil, then reduce and simmer for 15 minutes or until liquid is almost evaporated. Stir in remaining 2 tablespoons of the lime juice.
Divide quinoa between 4 bowls. Top each bowl with shredded lettuce, black bean mixture and your choice of topping ingredients.
My Notes:
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Per Serving:
Calories 351
Protein 14 g
Carbohydrates 57 g
Sugars 3 g
Total Fat 8.5 g
Saturated Fat 1.2 g
Cholesterol 0 mg
Sodium 52 mg
Fiber 12.5 g
Beta-Carotene 633 ug
Vitamin C 17 mg
Calcium 77 mg
Iron 4.4 mg
Folate 224 ug
Magnesium 153 mg
Potassium 878 mg
Zinc 2.6 mg
Selenium 5.5 ug
