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Mexican-Style Quinoa

This Mexican-Style Quinoa recipe is vegan-friendly, quick and affordable. Between the satisfying black beans, crunchy corn, filling quinoa and hearty avocado, you have a delicious main dish or side.

15-Minute Lunch,30-Minute Dinner,Budget Friendly,Dietitian Pick,Dinner,Lunch,Skillet
2 Serving(s)
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Mexican-Style Quinoa

Ingredients

  • 1 tbsp. Schnucks olive oil
  • 1 cup Schnucks no-salt-added black beans, drained & rinsed
  • 1/2 cup Schnucks freshly frozen whole-kernel corn
  • 1 tsp. Schnucks chili powder
  • 1 cup cooked quinoa
  • 1 (10 oz.) can Schnucks Mexican-style diced tomatoes, undrained
  • 1 avocado, peeled, pitted & diced
  • 1 lime, cut into wedges, for garnish

Instructions

  1. In a large skillet, heat oil over medium. Stir in beans, corn, chili powder and cumin; cook, stirring frequently, until warmed through, 2–3 minutes.
  2. Stir in cooked quinoa and diced tomatoes. Reduce heat to low; simmer 3–5 minutes until quinoa is heated through and liquid has evaporated.
  3. Top with avocado. Serve immediately, garnished with lime wedges.

Nutrition Facts

366 Calories Per ServingFat: 11gSaturated Fat: 2gCholesterol: 0mgSodium: 436mgCarbohydrates: 54gFiber: 12gSugars: 3gProtein: 13g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe