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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add a layer of corn kernels, then evenly spread the prepared guacamole on top.

Step 7

Next, spoon the salsa over the guacamole layer.

Step 8

Sprinkle the shredded romaine lettuce evenly over the salsa, followed by the shredded reduced-fat cheddar cheese.

Step 9

Finish with dollops of fat-free Greek yogurt for a creamy topping.

Step 10

Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a cool, refreshing experience. Enjoy!

Nutrition Facts

Serving size	1778.5 grams (1778.5g)

Amount per serving	% Daily Value*
Calories	1340

Total Fat 29.20g	37%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 0.30g
Cholesterol 38mg	13%
Sodium 5485mg	238%
Total Carbohydrate 198.60g	72%
Dietary Fiber 31.10g	111%
Total Sugars 23.60g
Protein 79.80g	160%

Vitamin D 12IU	60%
Calcium 873mg	67%
Iron 13mg	69%
Potassium 1466mg	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.

Source of Calories

Fat: 19.1%

Protein: 23.2%

Carbs: 57.7%