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Nutrition Information*
per serving
Calories: 360
Total Sugars: 3.2g
Carb.: 65.9g
Fiber: 14.3g
Total Fats: 2.6g
Cholesterol: 0mg
Protein: 20.7g
Sodium: 191.1mg
*Data provided by USDA
3/4 cup quinoa ; uncooked
30 ounces black beans ; canned, drained and rinsed
1 teaspoon cumin
1 medium onions ; chopped
3 cloves garlic ; chopped
1 1/2 cups vegetable broth
1/4 teaspoon cayenne pepper
1 cup corn ; kernels, frozen
1/2 cup cilantro ; chopped
salt ; to taste
black pepper ; to taste
1 teaspoon vegetable oil
Submitted by lolo
A flavorful dish of black beans and quinoa. Serve as a side dish, or enjoy as a main course.
Cal: 360 Fat: 3g Carbs: 66g Protein: 21g Fiber: 14g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
18
--
22
57.1
3.9
0
41.4
8
Calories: 360
Total Sugars: 3.2g
Carb.: 65.9g
Fiber: 14.3g
Total Fats: 2.6g
Cholesterol: 0mg
Protein: 20.7g
Sodium: 191.1mg
*Data provided by USDA
Original recipe serves 10
½ 2x 3x Reset
Ingredients (serves 10)
Directions
Heat the oil in a saucepan over medium heat. Add the garlic and onions. Sautee until slightly brown.
Stir in the quinoa and pour in the vegetable broth. Add the salt, pepper, cayenne pepper and cumin.
Bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
Stir in the frozen corn and simmer for about 5 minutes or until heated through. Stir the cilantro and black beans.
Stir in the quinoa and pour in the vegetable broth. Add the salt, pepper, cayenne pepper and cumin.
Bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
Stir in the frozen corn and simmer for about 5 minutes or until heated through. Stir the cilantro and black beans.
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