Baked Tomatoes with Quinoa, Corn, and Green Chiles recipes

Baked Tomatoes with Quinoa, Corn, and Green Chiles recipes
13 Ingredients
  • 2 poblano chiles
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 cup chopped onion
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt, divided
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 6 large ripe tomatoes (about 4 pounds)
  • 1 cup uncooked quinoa
  • 1/4 cup water
  • 4 ounces colby-Jack cheese, shredded (about 1 cup packed)
Nutrition
413
21% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

19% 12

Saturated

23% 5

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

21% 63

Carbs (net)

- 53

Fiber

37% 9

Sugars

- 13

Sugars, added

- 0

Protein

31% 16

Cholesterol

6% 18

Sodium

22% 525

Calcium

20% 204

Magnesium

31% 129

Potassium

27% 1248

Iron

19% 3

Zinc

24% 3

Phosphorus

58% 404

Vitamin A

21% 187

Vitamin C

69% 62

Thiamin (B1)

27% 0

Riboflavin (B2)

23% 0

Niacin (B3)

29% 5

Vitamin B6

48% 1

Folate equivalent (total)

27% 108

Folate (food)

- 150

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

1% 0

Vitamin E

20% 3

Vitamin K

27% 33
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