Description
A collection of recipes suitable for the Daniel Fast with a Mexican twist.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed
- 1 cup corn
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the quinoa under cold water.
- In a pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add bell pepper, corn, black beans, and spices. Cook for 5 minutes.
- Add quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and garnish with cilantro.
Notes
- Adjust spices to suit your taste.
- This dish is best served warm.
- Store leftovers in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: daniel fast mexican recipes