Mexican-Inspired High-Fiber Fhmp
A delicious and heart-healthy Fhmp recipe inspired by Mexican flavors, designed to support a diet aimed at lowering high cholesterol. This dish is rich in soluble fiber, plant-based proteins, and healthy fats, while avoiding saturated fats, cholesterol, and refined sugars.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed.
In a large mixing bowl, combine cooked quinoa, black beans, corn, red bell pepper, avocado, and cilantro.
In a small bowl, whisk together lime juice, cumin, chili powder, salt, and pepper. Pour over the quinoa mixture and toss to combine.
Serve the Fhmp in bowls or on plates. Garnish with additional cilantro and a squeeze of lime juice, if desired.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 12 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |