Choosing Chia · by Jessica Hoffman★ 5.0
One Pan Mexican Quinoa
NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 33%
CARBS 70G70% OF CAL
12G FIBER10G SUGAR47G OTHER
FAT 8G18% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan Mexican quinoa with black beans, corn, and jalapeños in a seasoned vegetable broth. Quick, nutritious, and naturally vegan, with bright flavors from cilantro and salsa.
mainmexicangrain bowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 1 jalapeno pepper, chopped
- 1 15 oz can of black beans, drained
- 1 cup corn kernels (canned, frozen or fresh)
- 1 tsp chili powder
- 1/2 tsp salt
- 1 cup uncooked quinoa
- 1 cup salsa
- 1 cup vegetable stock
- cilantro to garnish (optional)
At a glance
PER SERVING · TIME 25M
CAL 20%·PRO 33%
CARBS 70G70% OF CAL
12G FIBER10G SUGAR47G OTHER
FAT 8G18% OF CAL
1G SAT7G UNSAT
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
- 20m
- Sodium
- 1320mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 941mg
- Calcium
- 104mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.