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Vegetarian Mexi-Quinoa with Corn & Zucchini

August 5, 2015 0 comments Article Lunch, Main Course, Recipes, Side Dishes, Vegetables

Mexican-QuinoaToday I have an easy mid-week, HEALTHY Mexican meal for you. I love Mexican food- unfortunately, it is usually not the healthiest. My work is currently having a competition called Green Trek. You log points for different activities and healthy eating. So naturally, I have been trying to eat a bit healthier. And yes, I know I have been obsessing over quinoa bowls lately. That is because they are so easy and you can change up the flavors every time!

Mexi-QuinoaFor this, I decided to pack all those delicious Mexican flavors I love into a tasty vegetarian quinoa dish. This COULD be made as a one pot meal, but I feel that one pot dishes sacrifice certain ingredients during the cooking. In this one, I think the veggies would be over-cooked. You can leave out the cheese in this recipe but personally, I don’t think I will ever be capable of parting with cheese. This recipe takes less than thirty minutes and is great reheated for lunch. It also makes a great filling for a burrito instead of rice!

And just to warn you- there are more quinoa bowls in the near future. =)

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
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
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.

Nutrition

Calories: 369kcalCarbohydrates: 44gProtein: 14gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 25mgSodium: 352mgPotassium: 876mgFiber: 8gSugar: 7gVitamin A: 1377IUVitamin C: 56mgCalcium: 206mgIron: 4mg
Keyword avocado, cilantro, coriander, corn, jalapeno, lime, quinoa, vegetarian, zucchini
Tried this recipe?Let us know how it was!

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Tags: avocado, cilantro, corn, easy, healthy, lime, meatless, mexican, quick, quinoa, recipe, tomato, vegetarian, zucchini

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