This quinoa dish will delight vegetarians and meat-eaters alike. It’s hearty enough to serve as a main dish. Chili, cumin and cilantro give it a delicious south-of-the-border kick.
This recipe from I Can’t Believe It’s Not Butter is an ÌÇÐÄVlog Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
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
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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
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Zest and juice lime to yield 1 Tablespoon lime peel and 1 Tablespoon lime juice; reserve. -
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. -
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. -
Remove from heat and stir in baby kale, black beans and remaining 2 Tbs. Promise® Buttery Spread. Cover and let stand 5 minutes. -
Stir in cilantro, tomatoes, reserved lime peel and lime juice. Serve with lime wedges.