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Course: Main Course
Cuisine: Mexican
Keyword: Mexi-quinoa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 509kcal


  • 2 clove garlic
  • 1 tablespoon olive oil
  • 1/2 pound beef, ground, 90% lean
  • 1 cup quinoa, uncooked
  • 1 cup vegetable broth
  • 1 cup black beans, canned
  • 1 can diced tomatoes, canned
  • 1 cup corn, frozen
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 medium avocado

Serve With

  • 2 fruit MANGO, FRESH


  • Mince garlic. Heat skillet over medium heat and add oil and garlic. Sauté for 1 minute.
  • Add beef and brown until crumbled and no longer pink, 6-7 minutes.
  • Add quinoa, broth, rinsed and drained beans, tomatoes, corn, chili powder, cumin, salt, and pepper. Bring to a boil, cover, and simmer for 15 minutes. Add more broth if quinoa is still raw after 15 minutes.
  • Cube avocado and serve over quinoa with mango cubes on the side.
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Calories: 509kcal | Carbohydrates: 70g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 649mg | Fiber: 16g | Sugar: 21g

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