Mexican Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful one-skillet quinoa pilaf loaded with black beans, corn, and vibrant vegetables in a zesty spiced sauce. Filling and flavorful, it works as a vegetarian main or hearty side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion (diced)
- 1 bell pepper (red or green, cored and diced)
- 2 cloves garlic (chopped (about 1 teaspoon))
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- 1 cup quinoa
- 1 15 ounce can black beans (rinsed and drained)
- 1 14.5 ounce can fire-roasted diced tomatoes in their juices
- 1 10-ounce can diced tomatoes in green chiles in their juices
- 1 11-ounce can fiesta corn (drained (or 1 ½ cups fresh, frozen, or canned corn kernels))
- 1/2 cup water (plus additional as needed)
- 3 tablespoons chopped fresh cilantro
- 1 medium lime (zest and juice)
- For serving: shredded cheese (sliced avocado, plain Greek yogurt)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1278mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1018mg
- Calcium
- 219mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1278MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.