Mexican

Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms is for Dinner.

Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms takes 10 minutes to prepare.

Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms takes 20 minutes to cook.

Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms makes 6 servings.

The ingredients for Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms are:

2 serving southwest quinoa path of life (by PEARNONE)
1 block Tofu, firm
.5 medium (2-1/2" dia) Onions, raw
1 tsp Cumin seed
2 tsp Paprika
1 clove Garlic
1 cup kernels Yellow Sweet Corn, Frozen
1 cup Goya Black Beans
0.5 cup Colby and Monterey Jack Cheese shredded
1 cup Tomatoes, red, ripe, canned, with green chilies

Here is how you make Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms:

Add diced onion, garlic, and spices to pan with spray of oil. Saute until fragrant. Add crumbled tofu to pan of spcies and cook until heated through. Add quinoa, sweet corn, black beans and tomatoes with green chilies. Cook until all heated through. Add salt and pepper to taste. Remove from heat. Add shredded cheese. Mix thoroughly. Serve warm as a side or stuff vegetables top with tomato sauce and cheese and bake at 350 until vegetable is tender.Serving Size:?6

The nutritional information for Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 209.2

• Total Fat: 8.5 g
• Cholesterol: 7.6 mg
• Sodium: 475.5 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 4.7 g
• Protein: 11.7 g

Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms is Mexican cuisine.

The dietary needs meet for Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms is Vegetarian