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Mexi-Quinoa

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings

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
  • cilantro minced
  • fresh lime
  • 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.