Vegetarian Mexi-Quinoa with Corn & Zucchini

Name: Mexi-Quinoa with Corn & Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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

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!

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 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

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