Vegetarian

Mexican Quinoa and Beans takes 15 minutes to prepare.

Mexican Quinoa and Beans takes 15 minutes to cook.

Mexican Quinoa and Beans makes 8 servings.

The ingredients for Mexican Quinoa and Beans are:

1 cup dry quinoa
1 can black beans (or 1.5 cups cooked beans)
1 cup salsa
2 ears corn, removed from cob (or 1-1.5 cups frozen corn, defrosted)
1 cup chopped onion
1 green bell pepper
1 yellow/orange bell pepper
1 tsp cumin
1 tsp chili powder
1/2 tsp salt

Here is how you make Mexican Quinoa and Beans:

In a medium saucepan, cook quinoa in water/broth according to package directions.In another pan (sprayed with cooking spray or olive oil mist), saute onions and peppers approximately 5-6 minutes, or until softened. Add beans, salsa, corn and seasonings and stir together. Continue to cook on medium heat until cooked through. Reduce heat to low and keep warm until quinoa is finished cooking.Serve warm with a dollup of greek yogurt or sour cream and top with chopped tomatoes and/or avocados. Could also be served as a taco/burrito filling or salad topping. Serving Size: 8 - heaping 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user DENIMANDPEARLS.

The nutritional information for Mexican Quinoa and Beans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 173.7

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 294.9 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 6.2 g
• Protein: 7.5 g