It helps you feel full, helps to lower cholesterol, and keeps you regular, what more could you want from a nutrient?  

Want more? It also keeps your blood sugar from rising too quickly and feeds our good-gut bacteria! This recipe has fiber and protein from black beans and quinoa along with a variety of nutrients from veggies, herbs, and spices.  

While this news might not be exciting for everyone, we can all still enjoy the mixture of flavors and textures. Serve this for lunch or as a side dish with dinner. Healthy Eating!  

Mexican Quinoa  

Ingredients: 

½ cup dry quinoa 

1 cup water 

2 tablespoons olive oil 

1 ½ tablespoons lime juice 

¼ teaspoon coriander 

¼ teaspoon cumin 

2 tablespoons cilantro, finely chopped 

2 medium green onions, chopped 

1 15oz can no added salt black beans, drain and rinse 

1 tomato, diced 

1 medium red bell pepper, diced  

1 Poblano pepper, diced 

¼ teaspoon salt 

¼ teaspoon pepper 

Directions:  

1. Rinse quinoa in cold water. Place quinoa and water in a saucepan, bring to a boil. Turn down and simmer for 15 minutes. (If quinoa is still not done, add 2-3 tablespoons of water, cook 2 more minutes, then remove from heat and keep covered for 5 minutes).  Cool for 15 minutes. 

1. Meanwhile, in a small bowl mix together: olive oil, lime juice, coriander, cumin, cilantro, and green onions. 

1. In a large bowl, mix: black beans, tomatoes and peppers. 

1. Stir olive oil mixture into bean and veggies, mix well to coat. 

1. Add quinoa, stir to combine. Add salt and pepper. Cover and place in refrigerator to chill. 

Servings: 6 

Nutrition per serving: Calories 208, Fat 6.6g, Carbohydrates 30g, Dietary fiber 8g, Protein 9g