Vegetarian

Quinoa and Yellow Lentils Mexicano takes 20 minutes to prepare.

Quinoa and Yellow Lentils Mexicano takes 20 minutes to cook.

Quinoa and Yellow Lentils Mexicano makes 10 servings.

The ingredients for Quinoa and Yellow Lentils Mexicano are:

1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
1 cup Lentils
2 cup Broth, Garden Vegetable, College Inn
1 medium (2-1/2" dia) Onions, raw
1 serving 1 Med. Green Bell Pepper
1 serving jalepeno, pepper, fresh (1 pepper =1serving) (by TONYAINPROGRESS)
2 clove Garlic
1.75 cup Great Value Golden Sweet Whole Kernal Corn, No Salt Added
3.5 serving Great Value Black Beans, No Salt Added
1.25 cup Great Value Mild Diced Tomatoes with Green Chilies
.5 tbsp *McCormick ground cumin (by CHGOMOMMA)
1 tbsp Chili powder

Here is how you make Quinoa and Yellow Lentils Mexicano:

Dice the bell pepper, garlic, jalapeno and onion and sautee in a large pot until slightly softened. Add the vegetable broth, 1 and half cups of water, the canned corn undrained, the chopped tomatoes with chilies, and the black beans (drained and rinsed) and mix. Add the cumin, chili powder, quinoa, and lentils and mix again. Raise the heat, cover, bring to a boil. Once boiling, lower heat so that it simmers. When the quinoa and lentils are cooked, serve in a bowl with chilled avocado and a squirt of lime juice. Serving Size: 10-1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user SCIFROG.

The nutritional information for Quinoa and Yellow Lentils Mexicano is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 209.6

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 250.3 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 9.6 g
• Protein: 9.8 g