Vegetarian Mexi-Quinoa with Corn & Zucchini

Today 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!

For 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 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!

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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

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

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