Cilantro Lime Vegetable Quinoa

Heart-Check Certified Cilantro Lime Vegetable Quinoa recipe from Upfield
×

Cilantro Lime Vegetable Quinoa

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
  • 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
  • 4 tablespoons soybean oil margarine spread

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
×
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
  • 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
  • 4 tablespoons soybean oil margarine spread

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.
 

ÃÛÑ¿´«Ã½ recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the ÃÛÑ¿´«Ã½. See full terms of use.