Ingredients
Instructions
- 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.
| Nutrition Facts | |
| 4 servings per container | |
| Serving size | 1 ½ cup (407 g) |
| Amount per serving | |
| Calories | 210 |
| % 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. | |
Bonus Tips
- 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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