Mexican Quinoa
Makes 6 1/2-cup servings
1 cup dry quinoa
2 cups water
1 cup salsa
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
Rinse quinoa well.
Add all ingredients to a medium pot and bring to a boil.
Once boiling, cover with lid, reduce heat to medium-low and cook for 25 minutes.
Fluff with a fork before serving.
Per 1/2-cup serving:
- Calories: 119
- Fat: 1.8 g
- Saturated Fat: 0.2 g
- Calories from Fat: 13.6%
- Cholesterol: 0 mg
- Protein: 4.8 g
- Carbohydrates: 21.5 g
- Sugar: 3.2 g
- Fiber: 2.7 g
- Sodium: 460 mg
- Calcium: 29 mg
- Iron: 1.5 mg
- Vitamin C: 1 mg
- Beta Carotene: 78 mcg
- Vitamin E: 1.2 mg
Source: Katherine Lawrence, owner of www.plantbasedhealth.com
