Wednesday, November 14, 2012

Mexican Quinoa

Ever since finding out I was pregnant, it feels like so much more of what I do is under scrutiny. "You can now eat for two!" "Don't eat for two, all you really need is 300 more calories per day." "Are you exercising enough?" "Are you exercising too much?" "Are you eating soft cheese/deli meat/insert new no-no food here?"

There's so many do's and don'ts that it can be a little overwhelming at times, not to mention hard to remember. Or keep straight which things are old wives tales and which are actually based on current research. Sometimes I feel like my diet is a hot mess. Okay, well, sometimes it really is a hot mess... littered with old Halloween candy wrappers.

However, there are certain key items that are important to try and include more of in your diet, such as iron, calcium, and protein. You know, the things I am not that great at getting a ton of. After tracking my protein intake for a class I was taking over a week's time, I realized I really needed to get back on the healthy eating bandwagon. While I do like all kinds of meat, I get annoyed with having to cook it a lot of times (read: I am lazy). Enter quinoa. High in fiber (another great thing for pregnant ladies) and protein. Okay, maybe not quite as high as say... a steak, but better than downing some mac'n'cheese. Add in some beans and we've definitely upped our health factor here.

Mexican Quinoa
Adapted from: Annie's Eats

1 tablespoon olive oil
2 cloves garlic, minced
1/3 cup hot cherry peppers, diced (I used the jarred variety)
1 cup uncooked quinoa, rinsed and drained
1 1/4 cups vegetable broth (or reduced-sodium, fat-free chicken broth)
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can diced tomatoes, with juices
1 cup frozen corn
1/2 teaspoon kosher salt
2 tablespoon lime juice
1/2 cup shredded sharp cheddar

Optional add-ins: Salsa, sour cream, cilantro

In a medium saucepan over medium-high heat, warm the olive oil. Saute the garlic and peppers until fragrant, about 1 minute. Stir in the next 6 ingredients (through kosher salt). Bring mixture to a boil, then cover and reduce heat to medium-low. Simmer for 25 minutes, or until all the liquid has been absorbed. Remove from heat and stir in the lime juice. Top each serving with 2 tablespoons of shredded cheese and any additional add-ins.

Serves: 6

I've actually made a very similar dish in the past, but the addition of peppers and lime juice really carries this over to the Mexican flavor side. I was a little worried that this might not be quite heavy enough for an entree for Adam, but surprisingly, it was. Well, after he doubled the amount of cheese, but I digress. Both of us really enjoyed the flavor of this dish, and I'm sure I'll be pulling this one out again to make myself feel just a smidge better between the gluttony of the holidays.

Nutrition Facts
Serving Size 273g
Amount per serving
Calories 451Calories from fat 79
% Daily Value
Total Fat 8.7g13%
Saturated Fat 2.9g15%
Cholesterol 10mg3%
Sodium 441mg18%
Total Carbs 71.9g24%
Fiber 14.6g58%
Sugars 4.6g
Protein 24.1g
Vitamin A 16%Vitamin C 23%
Calcium 18%Iron 30%

1 comment:

  1. Awesome recipe! Sorry you are getting pulled in so many different directions on what to do and not to do. I think you are on the right track



Related Posts with Thumbnails
Pin It button on image hover