Southwestern Veggie Quinoa Bowl from Guy’s Guide to Eating Well cookbook
This fabulous vegetarian southwestern quinoa recipe will be a game changer for you.
Servings Prep Time
6(1-cup) servings 15minutes
Cook Time
45minutes
Servings Prep Time
6(1-cup) servings 15minutes
Cook Time
45minutes
Ingredients
  • 3/4cup quinoa
  • 1 1/2cups water
  • 1cup chopped onion
  • 1 red bell peppercored and chopped
  • 1cup chopped peeled sweet potato
  • 1teaspoon minced garlic
  • 1teaspoon ground chili powder
  • 1teaspoon ground oregano
  • 1/2teaspoon ground cumin
  • 1 can black beansrinsed and drained, 15-ounce
  • 1 1/2cups salsa
  • 1/4cup fresh chopped cilantro
  • 1cup reduced-fat Mexican blend cheese
Instructions
  1. Preheat oven 350°F. Coat 9-inch baking dish with nonstick cooking spray.
  2. In medium nonstick pot, combine quinoa and water. Bring to boil, reduce heat and cook, covered about 17-20 minutes or until water absorbed and quinoa cooked. Remove from heat and fluff with fork. Set aside.
  3. Meanwhile, in large nonstick pan coated with nonstick cooking spray, sauté onion, bell pepper, sweet potato, and garlic until tender, about 5-7 minute or until tender. Add chili powder, oregano, and cumin.
  4. To vegetables, add cooked quinoa, black beans, salsa, and cilantro.
  5. Transfer quinoa mixture into prepared baking dish. Top with cheese. Bake 20 minutes or until cheese is melted.
Recipe Notes

Calories 250, Calories from Fat 21%, Fat 6g, Saturated Fat 2g, Cholesterol 12mg, Sodium 600mg, Carbohydrates 36g, Dietary Fiber 7g, Total Sugars 6g, Protein 12g, Dietary Exchanges: 1 vegetable, 2 starch, 1 lean meat