Directions:
- Cover quinoa with cold water and soak for 15 minutes. Drain and set aside.
- Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside.
- Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes.
- Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes.
- Uncover and stir in parsley. Serve with lemon wedges on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.32 Kcal (1638 kJ) | ||
| Calories from fat | 136.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.22g | 23% | |
|---|---|---|---|
| Cholesterol | 8.14mg | 3% | |
| Sodium | 967.73mg | 40% | |
| Potassium | 680.8mg | 14% | |
| Total Carbs | 48.56g | 16% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 7.6g | 30% | |
| Protein | 15.21g | 30% | |
| Vitamin C | 41.5mg | 69% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.3mg | 85% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 122.3 Kcal (512 kJ) | ||
| Calories from fat | 42.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 23% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 3% | |
| Sodium | 302.45mg | 40% | |
| Potassium | 212.77mg | 14% | |
| Total Carbs | 15.18g | 16% | |
| Sugars | 1.98g | 25% | |
| Dietary Fiber | 2.38g | 30% | |
| Protein | 4.75g | 30% | |
| Vitamin C | 13mg | 69% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.8mg | 85% | |
| Calcium | 17.3mg | 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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