This flavorful one-skillet Mexican quinoa recipe combines the spicy kick of jalapeños and red pepper with the hearty satisfaction of black beans, sweet corn, and quinoa. It’s a nutritious and delicious meal that’s simple to prepare and perfect for a quick weeknight dinner.
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Adjust the spice level by adding more or less jalapeño and red pepper according to your preference.
- Use low-sodium canned tomatoes and chicken broth to control the salt content.
- For a vegetarian version, you can substitute chicken broth with vegetable broth.
- Garnish with fresh avocado and a squeeze of lime juice to enhance the flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This one-skillet Mexican quinoa is not only easy to make but is also bursting with flavors and packed with nutrition. It's a perfect meal for those busy nights when you need something quick, healthy, and satisfying. Garnish with fresh avocado and a squeeze of lime for that extra touch of freshness!
Nutrition Facts | |
---|---|
Serving Size | 220 grams |
Energy | |
Calories 140kcal | 7% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 22g | 6% |
Fiber 7g | 20% |
Sugar 4.05g | 4% |
Fat | |
Fat 5g | 6% |
Saturated 0.80g | 3% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 30ug | 3% |
Choline 30mg | 5% |
Vitamin B1 0.51mg | 43% |
Vitamin B2 0.17mg | 13% |
Vitamin B3 1.94mg | 12% |
Vitamin B6 0.26mg | 15% |
Vitamin B9 70ug | 18% |
Vitamin B12 0.02ug | 1% |
Vitamin C 30mg | 32% |
Vitamin E 1.77mg | 12% |
Vitamin K 10ug | 8% |
Minerals | |
Calcium, Ca 54mg | 4% |
Copper, Cu 0.24mg | 27% |
Iron, Fe 2.17mg | 20% |
Magnesium, Mg 55mg | 13% |
Phosphorus, P 140mg | 11% |
Potassium, K 520mg | 15% |
Selenium, Se 2.11ug | 4% |
Sodium, Na 250mg | 16% |
Zinc, Zn 0.86mg | 8% |
Water | |
Water 190g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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