Looking for a tasty vegetarian recipe? Look no further! Our One-Pan Mexican Quinoa recipe is sure to get a big” thumbs up”!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Zesty Italian Dressing
4 cloves garlic, minced
2/3 cup quinoa, uncooked, well rinsed and drained
1 Tbsp. chili powder
1 Tbsp. ground cumin
1-1/4 cups vegetable broth
1 can (540 mL) black beans, rinsed
2 tomatoes, chopped
1 cup Cracker Barrel Shredded Habanero Heat Cheese
4 green onions, chopped
1/4 cup chopped fresh cilantro
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How do I make it ?
Heat dressing in large nonstick skillet on medium heat. Add garlic; cook and stir 5 min. Add quinoa, chili powder and cumin; cook and stir 2 min.
Add broth and beans; stir. Bring to boil; cover. Simmer on low heat 15 min. or until quinoa is tender and broth is absorbed. Remove from heat.
Stir in tomatoes. Let stand, covered, 5 min. Fluff with fork. Add remaining ingredients; mix lightly.
Kraft Kitchen Tips!
Serve with chopped fresh avocados, lime wedges and sour cream.
Keeping it Safe
Cool, then refrigerate any leftovers up to 2 days. Reheat just before serving.
Prepare using Cracker Barrel Shredded Tex Mex Cheese.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4.5 g
Cholesterol 20 mg
Sodium 830 mg
Carbohydrate 47 g
Fibre 11 g
Sugars 6 g
Protein 17 g
4 servings, 1/4 recipe (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.