BeginnerSaladLunchmexican
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:20 min
Cook:20 min
Total:35 min
Servings:10
Fluffy quinoa mixed with black beans, fresh jalapeños, and garlic in a light olive oil dressing.
Ingredients
Servings:
10
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- 3 whole jalapenos, minced
- 3 cups quinoa
- 4 cups black beans, canned or cooked
- 4 cups tomato, diced
- 3 cups corn kernels, frozen
- 3 cups vegetable broth
- 3 teaspoons chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 whole limes, sliced
- 1 bunch cilantro, chopped
- 10 cups spinach
- 5 whole avocados
Instructions
- 1
Heat oil on medium-high in a large pot. Sauté garlic and jalapenos for about 1 minute.
- 2
Add quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin and bring to a boil. Reduce heat and simmer until quinoa is cooked through.
- 3
Cool and store in fridge until ready to serve.
- 4
For serving, make a bed of spinach leaves and top with quinoa mixture, cilantro, and squeezed lime slice. Lastly, top with the slices of half an avocado.
Equipment
- Large Pot
Nutrition Facts
Calories685
% Daily Value*
Total Fat19.84g
Saturated Fat2.27g
Trans Fat0.01g
Cholesterol20.82mg
Sodium1707.00mg
Total Carbohydrate105.71g
Dietary Fiber16.82g
Total Sugars7.94g
Includes Added Sugars0.00g
Protein26.20g
Vitamin D0%
Calcium20%
Iron44%
Potassium18%
* Percent Daily Values are based on a 2,000 calorie diet.