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One Pot Mexican Spiced Vegetable Quinoa
JESSICA GAVIN17Ingredients
35Minutes
210Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. olive oil (15ml)
- 2 cloves garlic (minced)
- 1/4 cup red onion (38g diced, ¼ inch dice)
- 1 1/2 cups quinoa
- 291 grams cold water
- 1 jalapeño (minced)
- 1 cup bell pepper (175g ¼ inch dice, red or green)
- 1 cup zucchini (146g ¼ inch dice)
- 1 cup black beans (162g canned, drained and rinsed)
- 14.5 oz. tomatoes (diced, 1 can with juice)
- 1 cup corn kernels (156g fresh or frozen)
- 1/2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 1/2 cups broth (600ml vegetable or chicken)
- 2 Tbsp. green onions (2g thinly sliced)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium870mg36% |
| Potassium580mg17% |
| Protein12g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C45% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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