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Southwestern Quinoa w/ Chickpeas Recipe

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This recipe for Southwestern Quinoa w/ Chickpeas is from The Stroh Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 1/4 cups Quinoa, rinsed well and drained
• 1/3 cup lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1 can (15 oz.) reduced-sodium black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed, or drained canned corn
• 1 Cup of Chickpeas
• 3/4 cup chopped canned roasted red peppers (not oil-packed)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced red onion
• 2 tablespoons minced fresh Jalapeρo chili
• Salt & Pepper
Directions:
Directions:
1. In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups water to a boil. Reduce heat and simmer, covered, until water is absorbed, 10 to 15 minutes. Rinse to cool; drain well.
2. Meanwhile, in a bowl combine lime juice, oil, cumin, beans, corn,Jicama, roasted peppers, cilantro, onion, and chili. Mix in Quinoa, then season to taste with salt. Spoon over Seasonal Greens
Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
30 Mins.
Personal Notes:
Personal Notes:
Calories:237 (17% from fat)
Protein:8.7g
Fat:4.6g (sat 0.5)
Carbohydrate:44g
Fiber:9.2g
Sodium:190mg

 

 

 

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