Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced (recommended)
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and ground black pepper, to taste
Juice of 1 lime
1 avocado, halved, seeded, peeled and diced (recommended)
Directions:
1. Heat olive oil in a large skillet over medium heat. Add garlic and jalapeno (I didn't have one but would recommend for an extra kick!), and cook, stirring frequently, for about 1 minute.
2. Stir in quinoa, vegetable broth (I used chicken broth), beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado and lime juice.
Nutrition Information
(Includes recommendations)
Servings: 4 (About 1.5-2 cups per serving)
PER SERVING:
Calories: 401.8
Total Fat: 14.5g (22% DV)
Saturated Fat: 2.1g (11% DV)
Fiber: 13.7g (55% DV)
Protein: 15.2g (30% DV)
Health Bonus: This recipe is a great source of both soluble and insoluble fiber. With both types of fiber, you get double the benefits! Soluble fiber helps keep your heart healthy while insoluble fiber keeps you full and helps with losing weight.
Notes: This recipe is great when you are looking to whip up a quick meal. I particularly love it for meal prepping because not only is it super simple, but it includes protein, grains, and vegetables! I usually make up the whole recipe, put half in the fridge, and stick the rest in the freezer for later in the week. I hope you give this recipe a try and enjoy it!
Hope y'all enjoy!
-Danielle
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