Cookies
This website uses cookies to ensure you get the best experience. Choose which cookies you want to accept.
Cookie management
These cookies are necessary to ensure the proper functioning of the website.
Through the use of analysis cookies, also referred to as “statistics cookies,” we can track the number of visitors to a website and gather insights into the popularity of specific features. These cookies enable us to better understand the browsing habits of our audience. By utilizing analysis or statistics cookies, we can identify the navigation patterns of anonymous or pseudonymous users on our platform, including how long they spend on certain pages and the sequence in which they access our content. These anonymized or pseudonymous profiles allow us to discern user preferences, aiding in the ongoing improvement of our services. Identifying individuals with precision is not feasible.
We utilize marketing cookies to present you with personalized advertisements, including those on external websites. These cookies enable the creation of pseudonymous profiles based on user interests, which help in showing relevant promotional content. Marketing cookies are employed to ensure that the ads align with your preferences. You have the option to disable this feature; however, this will not reduce the quantity of ads you encounter but will influence the relevance of their content.
Homepage Recipes One-Pot Mexican Quinoa

One-Pot Mexican Quinoa

Preparation steps

Cut vegetables into small cubes.
Heat the oil in a large pan over medium heat. Add garlic and jalapeno, sauté for 1 minute.
Prepare quinoa with vegetable broth, beans, tomatoes, corn, chili, and cumin - season with salt and pepper. Bring to a boil, cover, and simmer on low heat for about 20 min. Add avocado, lime juice, and cilantro.
Uwaga! Liczba porcji powstałych z przepisu: 2. Pozostałe porcje możesz użyć w kolejnych dniach, dzięki czemu nie musisz gotować codziennie .
Preparation time
Minutes
Number of portions
2
Degree of flatness
1 / 5
Allergens
Celery, Sulphites, Mustard, Yeast, Quinoa, Saponins, Tomato, Latex-Fruit Syndrome, Legumes, Maize, Birch Pollen-Related Oral Allergy Syndrome, Citrus fruits, Salicylates, Chili peppers, Garlic, Olive, Capsicum, Cumin, Coriander, Mugwort-Celery-Spice Syndrome
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Card image cap
Number of servings 1 × Cup (240 ml)
Weight 240 ml
Vegetable Broth
Card image cap
Number of servings 1 × Cup (200 g)
Weight 200 g
Quinoa
Card image cap
Number of servings 1 × Can (260 g)
Weight 260 g
Canned Tomatoes
Card image cap
Number of servings 1 × Can (255 g)
Weight 255 g
Red Beans (Canned)
Card image cap
Number of servings 1 × Can (1 g)
Weight 1 g
Canned Corn
Card image cap
Number of servings 1 × Piece (140 g)
Weight 140 g
Avocado
Card image cap
Number of servings 1 × Piece (86 g)
Weight 86 g
Lime
Card image cap
Number of servings 1 × Piece (30 g)
Weight 30 g
Jalapeño Peppers
Card image cap
Number of servings 2 × Tooth (5 g)
Weight 10 g
Garlic
Card image cap
Number of servings 1 × Teaspoon (5 g)
Weight 5 g
Olive Oil
Card image cap
Number of servings 1 × Teaspoon (4 g)
Weight 4 g
Ground Chili Pepper
Card image cap
Number of servings 0.5 × Teaspoon (0.0769231 g)
Weight 0.03846155 g
Cumin
Card image cap
Number of servings 2 × Teaspoon (4 g)
Weight 8 g
Dried Coriander

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
48.97g / 80.61 g
Fats 30%
20.64g / 53.74 g
Carbohydrates 50%
160.71g / 89.57 g
Kcal
1024.5Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
97.94g / 80.61 g
Fats 30%
41.28g / 53.74 g
Carbohydrates 50%
321.43g / 89.57 g
Kcal
2049Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.