MEXICAN STYLE QUINOA
Delicious and healthy, this Vegetarian Mexican Style Quinoa is filled with bell peppers, beans, corn and topped with cheese and avocado.
Servings: 4 servings
- 2 tbsp butter
- 1/5 cup chopped bell pepper (multicolored)
- 1 cup canned corn kernels
- 1 cup cooked black beans
- 2 cups cooked quinoa
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp dried oregano
- salt to taste
- 1/2 cup mild Elchilada sauce
- 1 cup shredded Mexican cheese blend
- to serve chopped avocado and fresh cilantro (optional)
Heat butter in a large skillet over medium-high heat. Saute bell pepper for about 3-4 minutes.
Reduce the heat to medium and add corn, beans and quinoa to the peppers. Cook , stirring occasionally for a few minutes, and then add the spices, salt and Enchilada sauce. Stir again and taste for the seasonings. Keep cooking for another 5 minutes.
Sprinkle the cheese on top of the quinoa and cover the skillet with tight lid. Reduce heat to low and wait for about 2 minutes to allow the cheese to melt.
Serve it with chopped avocado and fresh cilantro leaves on top.
Calories: 542kcal | Carbohydrates: 59g | Protein: 30g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 58mg | Sodium: 945mg | Potassium: 687mg | Fiber: 9g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 38mg | Calcium: 50mg | Iron: 5.9mg