Mexican-Inspired Riksn
A delicious and heart-healthy Mexican-inspired Riksn recipe that supports 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
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Avocado slices, for serving
Instructions
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked.
In a large skillet, heat some olive oil over medium heat. Add red bell pepper, red onion, jalapeno, and garlic. Cook until vegetables are softened.
Add black beans, corn, cumin, chili powder, paprika, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
Stir in cooked quinoa and lime juice. Cook for an additional 2-3 minutes to heat through.
Remove from heat and serve the Riksn topped with fresh cilantro and avocado slices. Enjoy!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |