Quinoa Mexi 6 Layer Ww Core
Dive into layers of vibrant flavor with this Quinoa Mexi 6 Layer WW Core recipe, a Weight Watchers-friendly twist on classic Mexican-inspired comfort food. This hearty yet healthy dish starts with a base of nutty quinoa and seasoned black beans, followed by sweet corn, creamy homemade guacamole, zesty fresh salsa, and crisp romaine lettuce. Topped with shredded reduced-fat cheddar cheese and tangy dollops of fat-free Greek yogurt, this colorful creation is as visually stunning as it is delicious. Perfect for meal prep or a crowd-pleasing party dish, this recipe packs in protein, fiber, and authentic Tex-Mex flair while keeping your wellness goals in check. Ready in just 35 minutes, it’s a satisfying, no-guilt meal that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can black beans
- 1 tablespoon taco seasoning
- 1 medium avocado
- 1 medium lime
- 0.5 teaspoon salt
- 2 medium tomatoes
- 0.25 cup red onion
- 0.25 cup cilantro
- 1 small jalapeño (optional)
- 0.5 cup corn kernels
- 2 cups romaine lettuce
- 0.5 cup shredded reduced-fat cheddar cheese
- 0.5 cup fat-free Greek yogurt
Instructions
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool slightly.
Drain and rinse the black beans, then transfer them to a small pot. Stir in the taco seasoning and heat over medium heat for 5-7 minutes, stirring occasionally. Remove from heat and set aside.
Prepare the guacamole by mashing the avocado in a bowl. Squeeze in the juice of half a lime, add a pinch of salt, and mix well.
For the salsa, dice the tomatoes, finely chop the red onion and cilantro, and, if desired, mince the jalapeño. Mix them in a bowl with a squeeze of lime juice and a pinch of salt. Set aside.
To assemble, start by spreading the cooked quinoa in an even layer at the bottom of a 9x9-inch dish. Follow with a layer of the seasoned black beans.
Add a layer of corn kernels, then evenly spread the prepared guacamole on top.
Next, spoon the salsa over the guacamole layer.
Sprinkle the shredded romaine lettuce evenly over the salsa, followed by the shredded reduced-fat cheddar cheese.
Finish with dollops of fat-free Greek yogurt for a creamy topping.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a cool, refreshing experience. Enjoy!
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 5484 mg | 238% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 23.6 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 872 mg | 67% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
