Mexican-Inspired Quinoa recipe

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Ingredients

1 tablespoon butter
1 cup quinoa
2 cups chicken broth
1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 (15 ounce) can black beans, drained and rinsed
½ cup green onions, chopped
½ cup chopped fresh cilantro

Nutrition Info

322.4 calories
carbohydrate: 52.5 g
cholesterol: 10.7 mg
fat: 6.1 g
fiber: 11.6 g
protein: 14.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 1331.5 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a pan, add quinoa and cook over medium heat until toasty, 3 to 5 minutes. Add broth and tomatoes. Season with salt, pepper, and cayenne. Cover and cook on low to medium-low until quinoa appears soft and translucent, and the germ ring is visible along the outside edge of the grain, about 20 minutes.

  2. Add black beans, green onions, and cilantro to the quinoa. Stir and heat through.

Recipe Yield

4 servings

Recipe Note

Quinoa is an ancient super grain that has more protein than any other grain. Try it with a Mexican twist! My family loves it! Optional is to add a bit of queso asadero or other Mexican cheese before serving.

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