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.
Cilantro Lime Vegetable Quinoa
Calories330 Per Serving
Protein13g Per Serving
Fiber11g Per Serving
|Total Fat||10 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||4.5 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||51 g|
|Dietary Fiber||11 g|
2 1/2 starch, 2 vegetable, 1 lean meat, 1 fat
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
Zest and juice lime to yield 1 Tablespoon lime peel and 1 Tablespoon lime juice; reserve.
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.
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.
Remove from heat and stir in baby kale, black beans and remaining 2 Tbs. Promise® Buttery Spread. Cover and let stand 5 minutes.
Stir in cilantro, tomatoes, reserved lime peel and lime juice. Serve with lime wedges.