Cilantro Lime Vegetable Quinoa

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Cilantro Lime Vegetable Quinoa Upfield
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Cilantro Lime Vegetable Quinoa

This quinoa dish will delight vegetarians and meat-eaters alike. It’s hearty enough to serve as a main dish. Chili, cumin and cilantro give it a delicious south-of-the-border kick.

This Heart-Check Certified recipe is brought to you by Upfield.

Ingredients

Servings  4   Serving Size   1 ½ cups

  • 1 lime
  • 4 tablespoons light tub margarine (divided)
  • 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

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® 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

Nutrition Facts

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

 

This quinoa dish will delight vegetarians and meat-eaters alike. It’s hearty enough to serve as a main dish. Chili, cumin and cilantro give it a delicious south-of-the-border kick.

This Heart-Check Certified recipe is brought to you by Upfield.

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
  • 4 tablespoons light tub margarine (divided)
  • 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

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® Buttery Spread. Cover and let stand 5 minutes.
  5. Stir in cilantro, tomatoes, reserved lime peel and lime juice. Serve with lime wedges.