Mexican-Spiced Vegetable Quinoa
Yield: 8 servings
Calories: 162kcal
One-pot spiced vegetable quinoa loaded with bold flavors and healthy ingredients. Protein, fiber, and vegetables in each delicious spoonful.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 2 cloves garlic, minced
- ¼ cup (38 g) red onion, diced, ¼ inch dice
- 1 ½ cups (291 g) quinoa, uncooked, rinsed with cold water and drained
- 1 jalapeño, minced
- 1 cup (175 g) bell pepper, ¼-inch dice, red or green
- 1 cup (146 g) zucchini, ¼-inch dice
- 1 cup (162 g) black beans, canned, drained and rinsed
- 14.5 ounces tomatoes, diced, 1 can with juice
- 1 cup (156 g) corn kernels, fresh or frozen
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 ½ cups (600 ml) vegetable broth, or chicken broth
- 2 tablespoons (2 g) green onions, thinly sliced
Special Equipment
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red onion, stir and cook until fragrant, 1 minute.
- Add quinoa, jalapeno, bell pepper, zucchini, black beans, tomatoes, corn, chili powder, cumin, salt, broth, and stir together.
- Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is cooked and the liquid is absorbed, about 20 to 25 minutes. You do not need to stir the quinoa as it's cooking.
- Turn off the heat and allow to sit covered for 5 minutes.
- Season with additional salt and pepper as needed, fluff quinoa and sprinkle with green onions.
Nutrition
Calories: 162kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 688mg | Potassium: 477mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 63.5mg | Calcium: 40mg | Iron: 3.1mg
Recipe Link
Recipe Video