Directions:
- In a large, deep saucepan, heat oil over medium heat;.
- Add onion, celery, carrots, pepper & garlic. Cook, stirring until vegetables are softened, about 7 minutes;.
- Add chili powder and cumin and stir for 1 minute;.
- Add tomatoes with juices and stock. Bring to a boil and add sugar and vinegar; season with salt and pepper;.
- Add quinoa, beans and corn. Cook, stirring until mixture returns to a boil;.
- Reduce heat to low;.
- Cover and simmer until quinoa is tender – about 25 minutes.
- Note: when re-heating, you may wish to add extra stock or water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.18 Kcal (2153 kJ) | ||
| Calories from fat | 79.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 14% | |
|---|---|---|---|
| Sodium | 12489.86mg | 520% | |
| Potassium | 508.46mg | 11% | |
| Total Carbs | 89.68g | 30% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 5.83g | 23% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 25.5mg | 42% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 10.8mg | 60% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 199.25 Kcal (834 kJ) | ||
| Calories from fat | 30.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 14% | |
|---|---|---|---|
| Sodium | 4840.09mg | 520% | |
| Potassium | 197.04mg | 11% | |
| Total Carbs | 34.75g | 30% | |
| Sugars | 1.44g | 15% | |
| Dietary Fiber | 2.26g | 23% | |
| Protein | 2.49g | 13% | |
| Vitamin C | 9.9mg | 42% | |
| Vitamin A | 0.3mg | 24% | |
| Iron | 4.2mg | 60% | |
| Calcium | 22mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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