Spicy Green Mexican Quinoa

Spicy Green Mexican Quinoa might be a good recipe to expand your side dish collection. One serving contains 235 calories, 11g of protein, and 3g of fat. For 76 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. 550 people were glad they tried this recipe. It is brought to you by Simply Quinoa. If you have quinoa, spinach, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 100%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Mexican Green Quinoa, Broiled Halibut With Green Olive Relish & Spicy Lemon Quinoa, and Skip the Rice and Try Quinoa – Mexican Quinoa Salad with Black Beans and Corn.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 (15 oz) can black beans, drained + rinsed

1 teaspoon chili powder

½ cup cilantro

¼ cup corn kernels

3 garlic cloves

½ teaspoon garlic powder

1 jalapeño, sliced

Juice of 1 lime

1½ cups uncooked quinoa

Pinch of salt

Pinch of sea salt

1½ cups fresh spinach

¼ cup chopped tomatoes

2¼ cups water

Equipment:

food processor

sauce pan

bowl

Cooking instruction summary:

Add spinach, cilantro, jalapeo, garlic, lime juice and salt into a food processor. Pulse until a chunky paste forms.Add quinoa and green paste into a small sauce pan. Cover with water and stir to combine. Bring to a boil, then cover and reduce to simmer. Simmer for 15 - 20 minutes until the water is absorbed and quinoa is fluffy. Remove lid and set aside for 5 minutes.While quinoa is cooling, add the black beans, corn and tomatoes into a small bowl. Stir together then season with spices, lime juice and salt. Taste and adjust seasonings as necessary.Before serving, taste the quinoa and adjust the salt if needed, then serve warm with the black bean salad and diced avocado. Garnish with cilantro and hot sauce if desired.

 

Step by step:


1. Add spinach, cilantro, jalapeo, garlic, lime juice and salt into a food processor. Pulse until a chunky paste forms.

2. Add quinoa and green paste into a small sauce pan. Cover with water and stir to combine. Bring to a boil, then cover and reduce to simmer. Simmer for 15 - 20 minutes until the water is absorbed and quinoa is fluffy.

3. Remove lid and set aside for 5 minutes.While quinoa is cooling, add the black beans, corn and tomatoes into a small bowl. Stir together then season with spices, lime juice and salt. Taste and adjust seasonings as necessary.Before serving, taste the quinoa and adjust the salt if needed, then serve warm with the black bean salad and diced avocado.

4. Garnish with cilantro and hot sauce if desired.


Nutrition Information:

Quickview
235k Calories
10g Protein
2g Total Fat
42g Carbs
77% Health Score
Limit These
Calories
235k
12%

Fat
2g
5%

  Saturated Fat
0.38g
2%

Carbohydrates
42g
14%

  Sugar
0.64g
1%

Cholesterol
0.0mg
0%

Sodium
317mg
14%

Get Enough Of These
Protein
10g
22%

Manganese
1mg
58%

Vitamin K
41µg
40%

Folate
141µg
35%

Fiber
8g
34%

Magnesium
119mg
30%

Phosphorus
285mg
29%

Copper
0.43mg
22%

Iron
3mg
20%

Vitamin A
983IU
20%

Vitamin B1
0.27mg
18%

Potassium
557mg
16%

Vitamin B6
0.31mg
16%

Vitamin B2
0.25mg
15%

Zinc
1mg
12%

Vitamin C
10mg
12%

Vitamin E
1mg
10%

Selenium
5µg
7%

Vitamin B3
1mg
7%

Calcium
61mg
6%

Vitamin B5
0.53mg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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