Southwest Quinoa Pilaf

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Southwest Quinoa Pilaf
Makes: 6  servings Prep 15 mins Start to Finish 40 mins

Ingredients

  • 1 tablespoon  olive oil
  • 1 1/2 cups  chopped onion
  • 6 garlic cloves, minced
  • 1 1/4 cups  quinoa
  • 1/2 teaspoon  ground cumin
  • 1 14 ounce can low-sodium chicken broth
  • 1 15 ounce can black beans, rinsed and drained
  • 1 cup  frozen corn, thawed
  • 1 tomato, diced
  • 1/2 cup  peeled, diced jicama
  • 2 scallions, thinly sliced
  • 1 jalapeno pepper, seeded and finely diced
  • 2 tablespoons  fresh lime juice
  • 1/4 teaspoon  salt
  • 2 tablespoons  chopped cilantro

Directions

1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally, about 5 min. Rinse and drain quinoa. Add quinoa and cumin to onion and garlic in Dutch oven. Cook and stir until quinoa is lightly browned, about 3 min.

2. Add broth and 1-1/4 cups water to quinoa mixture. Bring to a boil, reduce heat and simmer, covered, until quinoa is tender and all liquid is absorbed, 15 to 20 min.

3. In a separate bowl, combine beans, corn, tomato, jicama, scallions, jalapeno, lime juice and salt. Divide cooked quinoa among six plates and top with bean salsa; sprinkle with cilantro. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)260,
  • Fat, total(g)5,
  • sat. fat(g)1,
  • carb.(g)46,
  • fiber(g)7,
  • pro.(g)12,
  • sodium(mg)438,
  • Percent Daily Values are based on a 2,000 calorie diet
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