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Mexi-Quinoa

Mexi-Quinoa with Corn & Zucchini

This Mexican quinoa bowl recipe takes less than thirty minutes and is great reheated for lunch. It also makes a great filling for a burrito instead of rice!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Side Dish
Cuisine Mexican
Servings 6 servings
Calories 369 kcal

Ingredients
  

  • 1 T butter or oil
  • 2 zucchini diced
  • 1 yellow onion small diced
  • 1 small red bell pepper diced
  • 1 c corn
  • 2 T jalapeno minced
  • 2 cloves garlic minced
  • 1 14.5 oz can diced tomatoes
  • 1 1/2 c quinoa
  • 1 t chili powder
  • 1 t cumin
  • 1/4 t coriander
  • 1/2 t salt
  • 1/4 t black pepper
  • 1 c shredded cheddar cheese
  • 4 tbsp cilantro minced
  • 1 fresh lime
  • 1 avocado optional

Instructions
 

  • In a small pot, cook 1 1/2 c quinoa according to package instructions (2:1 water to quinoa ratio), about 15 minutes.
  • While the quinoa is cooking, heat the butter in a sauté pan over medium-high heat.
  • Add the zucchini, onion, and bell pepper. Sauté until the veggies begin to soften.
  • Add the corn, jalapeño and garlic. Sauté until fragrant.
  • Add the diced tomatoes and spices, reduce heat to simmer.
  • Once the quinoa is cooked, add it to the tomato mixture.
  • Stir in cheddar cheese and top with cilantro, fresh lime and avocado to serve.
Keyword avocado, cilantro, coriander, corn, jalapeno, lime, quinoa, vegetarian, zucchini