- 15 min
- 30 min
Submitted by Barbara Day, M.S., R.D.
- 2 15-ounce cans black beans, drained and rinsed
- 1 C cooked quinoa, rinsed*
- 2 large sweet potatoes, shredded**
- 1 Tbsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 eggs or 4 egg whites
- 2 C medium salsa
- 2 tsp fresh cilantro, chopped as garnish
Quinoa (pronounced KEEN-wah) is considered a whole grain but it is really a seed. Quinoa is high in protein and dietary fiber. It contains more high quality protein than any other grain. Quinoa is considered a complete protein because it contains all the 9 essential amino acids. It does not contain any gluten. Quinoa is a perfect food for vegetarians, vegans and people who are lactose intolerance. Quinoa can be served hot or cold. It can be served as a side dish, in soups, as a pilaf or as a breakfast cereal. One cup of cooked quinoa has 222 calories, 8 grams of protein, 4 grams of fat, 32 grams of carbohydrate and 5 grams of dietary fiber. Quinoa is a good source of magnesium, iron, selenium, calcium, folate and vitamin E. I typically use quinoa in the place of rice or couscous. It takes about 10 – 15 minutes to cook. I typically cook a batch and store in the refrigerator. It can be stored up to 4 days. I use it in soups and as a base for stir fry vegetables.
Nutritional Information Per Serving: 367 calories, 17 grams protein, 3 grams of fat, 60 grams of CHO, 19 grams dietary fiber, 1690 mg sodium.
Cook quinoa according to the package. Preheat oven to 350 degrees. Prepare a 9×9-inch casserole dish with nonstick cooking spray. In a large bowl, mix cooked quinoa, black beans, sweet potatoes, ½ cup cheese, chili powder, cumin & salt and pepper to taste. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the vegetables and beans. Then pour the mixture into the prepared casserole dish. Sprinkle the rest of the cheese over top & bake uncovered for 30 minutes. Garnish with cilantro.
2 15-ounce cans black beans
2 large sweet potatoes
*You can substitute whole wheat couscous.
**You can substitute fire roasted red pepper and garlic instead of the sweet potatoes.
Barbara Day, M.S., R.D., is a registered dietitian with a Master’s Degree in clinical nutrition. The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 44 years of experience in promoting healthy lifestyles to consumers. Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara currently writes a weekly nutrition column for the Southeast Outlook. Barbara is a runner, cyclist, hiker, a mother and grandmother to 13 grandchildren.