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Cilantro Lime Vegetable Quinoa

Heart-Check Certified Cilantro Lime Vegetable Quinoa recipe from Upfield
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Cilantro Lime Vegetable Quinoa

Nutrition Facts

Cilantro Lime Vegetable Quinoa
CaloriesCalories
330 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
11g Per Serving
×
Calories 330
Total Fat 10 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 2.0 g
Cholesterol 0 mg
Sodium 410 mg
Total Carbohydrate 51 g
Dietary Fiber 11 g
Sugars 6 g
Protein 13 g

Dietary Exchanges
2 1/2 starch, 2 vegetable, 1 lean meat, 1 fat

Ingredients

Servings   4   Serving Size   1 ½ cups

  • 1 lime
  • 12 ounces zucchini and/or yellow squash, sliced into 1/4-inch thick half rounds, 3 cups
  • 1 cup chopped onion
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 cups reduced-sodium vegetable broth
  • 1 cup quinoa
  • 4 cups baby kale, about 4 ounces
  • 1 cup low-sodium black beans (drained, rinsed)
  • 1 cup heirloom grape tomatoes, halved lengthwise
  • Cilantro, to garnish
  • 4 tablespoons soybean oil margarine spread

Directions

Tip: Click on step to mark as complete.

  1. Zest and juice lime to yield 1 Tablespoon lime peel and 1 Tablespoon lime juice; reserve.
  2. Melt 2 Tbs. butter substitute spray or margarine in medium pot over medium-high heat. Add zucchini, onion, chili powder, cumin and salt and cook until vegetables are tender-crisp, about 5 minutes, stirring occasionally.
  3. Add vegetable broth and bring to a boil. Stir in quinoa; reduce heat to medium and cook, covered, 15 minutes, or until liquid is absorbed.
  4. Remove from heat and stir in baby kale, black beans and remaining 2 Tbs. Promise庐 Buttery Spread. Cover and let stand 5 minutes.
  5. Stir in cilantro, tomatoes, reserved lime peel and lime juice. Serve with lime wedges.
 

Nutrition Facts

Cilantro Lime Vegetable Quinoa
CaloriesCalories
330 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
11g Per Serving
×
Calories 330
Total Fat 10 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 2.0 g
Cholesterol 0 mg
Sodium 410 mg
Total Carbohydrate 51 g
Dietary Fiber 11 g
Sugars 6 g
Protein 13 g

Dietary Exchanges
2 1/2 starch, 2 vegetable, 1 lean meat, 1 fat

Ingredients

Servings   4   Serving Size   1 ½ cups

  • 1 lime
  • 12 ounces zucchini and/or yellow squash, sliced into 1/4-inch thick half rounds, 3 cups
  • 1 cup chopped onion
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 cups reduced-sodium vegetable broth
  • 1 cup quinoa
  • 4 cups baby kale, about 4 ounces
  • 1 cup low-sodium black beans (drained, rinsed)
  • 1 cup heirloom grape tomatoes, halved lengthwise
  • Cilantro, to garnish
  • 4 tablespoons soybean oil margarine spread

Directions

Tip: Click on step to mark as complete.

  1. Zest and juice lime to yield 1 Tablespoon lime peel and 1 Tablespoon lime juice; reserve.
  2. Melt 2 Tbs. butter substitute spray or margarine in medium pot over medium-high heat. Add zucchini, onion, chili powder, cumin and salt and cook until vegetables are tender-crisp, about 5 minutes, stirring occasionally.
  3. Add vegetable broth and bring to a boil. Stir in quinoa; reduce heat to medium and cook, covered, 15 minutes, or until liquid is absorbed.
  4. Remove from heat and stir in baby kale, black beans and remaining 2 Tbs. Promise庐 Buttery Spread. Cover and let stand 5 minutes.
  5. Stir in cilantro, tomatoes, reserved lime peel and lime juice. Serve with lime wedges.
 

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