Today’s guest recipe post is from Skinny Ms.! I had the pleasure of having two of my healing foods recipes featured on their wonderful site which was truly an honor! If you have not discovered Skinny Ms. yet you have to visit their site and see all the great resources they offer! Skinny Ms. is an amazing whole foods recipe, fitness, and wellness site that can really help you.
At Skinny Ms., they are devoted to providing information and tools that empower you to make choices beneficial to living a healthy lifestyle. Skinny Ms. also has a tremendous community of fantastic fans on Facebook on their Skinny Ms. and Skinny Slow Cooker pages. You need to join them on Facebook for their latest recipes and tips!
Today’s recipe from Skinny Ms. features quinoa! I adore quinoa! This fabulous seed that is eaten like a grain is packed with nutrients for healing and nourishing your body. Quinoa is protein-rich and has all the essential amino acids that our bodies need on a daily basis.
Quinoa also contains high amounts of antioxidants, phytochemicals, magnesium, iron, copper, zinc, vitamin B2, manganese, calcium, and the fiber you need to maintain vibrant health. Quinoa is the perfect superfood to eat for anyone who wants or has to avoid eating gluten, corn, or wheat.
Here’s the post for Skinny Ms.
Are you crunched for time, on a tight budget or just looking for healthy meal ideas? You will find delicious, healthy choices for you and your family at SkinnyMs.com. Skinny Ms. offers recipes made with natural, whole food ingredients.
If you are a quinoa hold out but love Mexican food, this dish will convince to make quinoa a regular part of your dinner menu. Skinny Ms. Mexican Quinoa with Black Beans is gluten free and vegetarian friendly.
Do you love quinoa? How do you enjoy it? Please contribute to the conversation by leaving a comment.
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Skinny Ms. Mexican Quinoa with Black Beans
Vegan, Dairy-Free, Gluten-Free
Makes around 3-4 servings
1 tablespoon olive oil
1 medium sweet onion, diced
2 cloves garlic, minced
¾ cup quinoa (uncooked), rinsed*
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon crushed red pepper flakes (more or less to taste)
½ teaspoon black pepper
Kosher or unrefined sea salt to taste
1 (4.5 ounce) can diced green chilies
1 (10 ounce) can diced tomatoes
½ cup freshly chopped cilantro
1¾ cup vegetable broth, low sodium
1. In a large skillet add olive oil, turn to medium-low heat and sauté diced onions until tender, about 4 minutes, add in the garlic and sauté one additional minute.
2. Add the remaining ingredients in the order listed above. Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed. Remove from heat and allow it to sit 5 minutes covered before serving. Fluff quinoa with a large spoon and serve.
*Shelley’s note on preparing the quinoa: Soak the quinoa overnight at room temperature in 2 tablespoons lemon juice and enough filtered water to cover to remove the antinutrients. Rinse, drain, and proceed with the recipe.
Serving size: 1 cup | Calories: 201 | Total Fat: 4 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg |Sodium: 204 mg | Carbohydrates: 33 g | Dietary fiber: 7 g | Sugars: 3 g | Protein: 7 g