4 Serves
35 Mins
12 g
48 g
14 g
Heat the olive oil in a large saucepan over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Tomato Sauce
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MexicanVitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
149 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
273 mg / 1,250 mgPotassium
880 mg / 4,700 mgSodium
1161 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
9 g / 28 gSugar
19 g / 50 gSaturated Fat
3 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Add the onion and garlic to the saucepan, sautéing until the onion is translucent and the garlic is fragrant.
Stir in the quinoa, then slowly pour in the stock. Season with ground cumin, salt, and black pepper.
Stir in the tomato sauce, bring the mixture to a low boil, then cover and reduce the heat to low. Simmer for 15 minutes.
Add the canned black beans to the saucepan and stir gently to combine. Cover and let the mixture stand off the heat for 5 minutes.
Serve the quinoa mixture topped with fresh diced avocado and pico de gallo.
Onion
Garlic
Quinoa
Stock
Ground Cumin
Salt
Black Pepper
Canned Black Beans
Avocado
Pico De Gallo
Vitamin A
41 µg / 900 µgVitamin C
8 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
149 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
273 mg / 1,250 mgPotassium
880 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
19 g / 50 gSaturated Fat
3 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
5
g93
g10
g
MexicanZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g