- 2 cups quinoa
- 2 can black beans, 10 oz, rinsed and drained
- 2 cups yellow corn
- 1 bell pepper, red, chopped (1/2 cup)
- 1 onion, red, chopped (½ cup)
- 2 jalapeno pepper, seeded and finely chopped*
- ½ cup lime juice
- ½ cup extra virgin olive oil
- 2 teaspoons ancho chili pepper powder, (can use chili poweder, decrease cumin in half)
- 2 teaspoons ground cumin
- 0.0 teaspoon salt and pepper, to taste
- ½ cup cilantro, fresh, snipped
- 2 teaspoons lime peel, finely shredded
ingredients
directions
1. Bring a large pot of heavily salted water to a boil. Meanwhile, Rinse quinoa under cold water until the water runs clear. Boil the quinoa until softened, 15 minutes. Drain and run under cold water. Allow it to cool. |
2. Combine beans, peppers, corn, onion, and jalapeno in a large bowl. Add quinoa when cooled, tossing all of the ingredients together with a fork. |
3. In a separate bowl, whisk together lime juice, olive oil, cumin, and ancho chili powder. Pour over quinoa mixture. Taste and adjust seasoning. |
4. Mix in cilantro and serve with additional 4. lime wedges. |
Nutritional information per serving
Servings Per Recipe 4,
cal. (kcal) 406,
Fat, total (g) 17,
sat. fat (g) 2,
carb. (g) 57,
fiber (g) 9,
pro. (g) 14,
vit. A (IU) 292,
vit. C (mg) 111,
sodium (mg) 858,
calcium (mg) 81,
iron (mg) 6,
Percent Daily Values are based on a 2,000 calorie diet
Keywords
gnvdc, kev, jo, gnvdc2
