Ingredients
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3 cups water
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1 cup quinoa
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1 pinch salt
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3 tablespoons olive oil
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3 cloves garlic, minced
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1 red bell pepper, chopped
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½ cup corn kernels
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1 teaspoon dried oregano
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½ teaspoon ground cumin
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salt and ground black pepper to taste
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2 green onions, chopped
Directions
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Bring water, quinoa, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa tender, about 20 minutes. Drain in mesh strainer; set aside
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Meanwhile, heat olive oil in a saucepan over medium heat. Stir in garlic; cook until softens and aroma mellows, about 2 minutes. Add bell pepper and corn; cook until pepper softens, about 5 minutes. Season with oregano, cumin, salt, and black pepper; cook 1 minute more, then stir in cooked quinoa and green onions. Serve hot or cold.
Nutrition Facts (per serving)
| 280 | Calories |
| 13g | Fat |
| 34g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 280 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 2g | 9% |
| Sodium 14mg | 1% |
| Total Carbohydrate 34g | 13% |
| Dietary Fiber 5g | 16% |
| Total Sugars 2g | |
| Protein 7g | 15% |
| Vitamin C 42mg | 46% |
| Calcium 46mg | 4% |
| Iron 3mg | 15% |
| Potassium 397mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
