Mexican-Inspired Cholesterol-Lowering Dinner
A delicious and heart-healthy Mexican-inspired dinner recipe designed to support a diet aimed at lowering high cholesterol, suitable for bariatric patients with GERD and iron deficiency anemia.
Ingredients
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Sliced jalapenos (optional, for serving)
Instructions
In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and water is absorbed.
In a large 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.
Divide the mixture into 4 plates. Top with sliced jalapenos if desired.
Serve and enjoy!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |