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!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Lunch, Side Dish
Cuisine Mexican
Servings 6 servings
Calories 369 kcal
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
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