Mexican bean dish with quinoa
Mexican bean dish with quinoa
545kcal Per person
32g Protein
88g Carbs
7g Fat
16g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 2 ounces corn (56 g)
- 4 ounces kidney beans (112 g)
- 1 bell pepper
- 2 ½ fluid ounce yogurt, nonfat (75 ml)
- 2 teaspoons ground cumin (4 g)
Preparing this recipe
- Prepare the quinoa according to the instructions on the package.
- Drain the corn and kidney beans in a colander. Rinse with water. Cut the bell pepper into small cubes.
- Make a sauce by mixing the yogurt with half of the cumin powder and add salt and pepper to taste.
- Stir the corn, kidney beans and half of the bell pepper into the warm quinoa. Heat everything together over low heat.
- Season the Mexican dish with the remaining cumin powder and add salt and pepper to taste.
- Sprinkle the rest of the bell pepper over the bean dish. Serve with the sauce.
Tip van FitChef
1. Try using Mexican spices instead of cumin powder. This will add even more flavor to the dish.
2. Delicious with fresh cilantro and a squeeze of lime juice.
