- Add the quinoa to a medium skillet and toast it at medium heat while completing the second step.
- Add ¼ cup of the vegetable broth to a medium pan, along with the garlic, onion, and jalapeno, and cook until the broth has evaporated. If it starts to stick, add a bit more broth as needed, one tablespoon at a time.
- Add the toasted quinoa to the pan, along with the beans, corn, the rest of the vegetable broth, and the spices.
- Bring it to a boil, cover, reduce the heat and simmer until the quinoa is cooked and all the liquid is absorbed (~ 20-30 minutes).
- Let it sit covered with the lid for an additional 10 minutes. Stir in lime juice, top with chopped cilantro and serve.
|4 servings per container|
|Serving size||1 ½ cup (407 g)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2 g||3%|
|Saturated Fat 0 g||0%|
|Cholesterol 0 mg||0%|
|Sodium 780 mg||34%|
|Total Carbohydrate 38 g||14%|
|Dietary Fiber 9 g||32%|
|Total Sugars 8 g|
|Incl. 0 g Added Sugars||0%|
|Protein 11 g|
|Vitamin D 0 mcg||0%|
|Calcium 77 mg||6%|
|Iron 3 mg||15%|
|Potassium 240 mg||6%|
|*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet, 2,000 calories a day is used for general nutrition advice.|
- Keep leftovers in the refrigerator for up to seven days, or freeze for later use.
- If you wish to reduce the sodium content, use low-sodium or salt-free ingredients.
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