• prep: 30 min
  • cook: 20 min
  • total: 50 min
Print Save
  • servings:
  • Ingredients

    • 1 cup quinoa - cook according to package
    • 2 cups organic vegetable broth
    • 1 can low sodium kidney beans, rinsed and drained
    • 1/2 cucumber, chopped in quarters
    • 3 roma tomatoes, seeds removed, diced
    • 1 green bell pepper, seeds removed, diced
    • 1 cup yellow corn
    • 1/2 red onion, diced
    • 1 jalapeno, diced
    • 1/4 cup chopped parsley
    • salt and pepper to taste
    • 1 tsp. chili powder
    • 1/2 tsp. cumin

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1247 % Daily Value *
    • Total Fat: 14 g 21.23%
    • Saturated Fat: 2 g 9.75%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1935 mg 80.63%
    • Calcium: 299 mg 29.93%
    • Potassium: 2464 mg 70.41%
    • Magnesium: 0 mg 0%
    • Iron: 18 mg 99.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 233 g %
    • Dietary Fiber: 40 g 159.8%
    • Sugar: 39 g
    • Protein: 57 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 6 g
    • Vitamin A 94.19%
    • Vitamin C 338.82%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch13
    • Exchange - Vegetables7
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total6 oz-eq
    • MyPlate - Vegetable Total5 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total7 oz-eq

    OTHER RECIPES YOU MAY LIKE