1 cup uncooked quinoa
2 cups water
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 teaspoons vegetable oil
1 small onion, diced
1 red bell pepper, diced
1 clove garlic, minced
1/2 cup canned black beans, rinsed and drained
1/2 cup thawed frozen corn
Shredded lettuce
Lime wedges (optional)
Place quinoa in fine-mesh strainer; rinse well under cold running water. Bring 2
cups water to a boil in small saucepan; stir in quinoa. Reduce heat to low; cover and simmer 10 to 15 minutes or until quinoa is tender and water is absorbed. Stir in 1 tablespoon lime juice. Cover and keep warm. Combine sour cream and remaining 1 tablespoon lime juice; set aside.
Meanwhile, heat oil in large skillet over medium heat. Add onion and bell pepper; cook and stir 5 minutes or until softened. Add garlic; cook 1 minute. Add black beans and corn; cook 3 to 5 minutes or until heated through.
Divide quinoa among 4 serving bowls; top with black bean mixture, lettuce, and sour cream mixture. Garnish with lime wedges.
Yield: 4 servings
Per Serving:
Calories: 258
Carbohydrate: 42 g
Protein: 9 g
Fat: 7 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 136 mg
Fiber: 6 g
Exchanges per serving: 1 fat, 3 starch