Photo: K8
Fiesta Quinoa Bowl
12 ingredients
5 min + 25 min
4
openrecipes
A Mexican-inspired vegan quinoa dish that is great for lunches all week long!
Estimated Nutrition (whole recipe, rough)
628
Calories
22g
Protein
20g
Fat
95g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Onion, Chopped
- 1 whole Red Bell Pepper, chopped
- 1 whole Jalapeno, Seeded And Chopped
- ½ teaspoons Smoked Paprika
- ½ teaspoons Dried Oregano
- ½ teaspoons Cumin
- 1 dash Cayenne Pepper
- 15 ounces, weight Canned Black Beans, Drained
- ½ cups Frozen Corn
- 1 cup Quinoa
- 2 cups Vegetable Broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes