Description
loaded with protein and fiber, this quick quinoa bowl puts a mexican spin on beans & veggies for a dish you’ll want to make over and over again.
Ingredients
Scale
- 1 cup tri-colored quinoa, cooked (I used Bob’s Red Mill)
- 1 medium zucchini, washed and diced
- 2 ears of corn on the cob, shucked and kernels cut off
- 1/3 cup cherry tomatoes, diced
- 1 cup canned low-sodium dark red kidney beans, drained and rinsed
- 1 tablespoon chipotle chili powder (less if you prefer less spice)
- 1/2 teaspoon smoked paprika
- 1–2 teaspoons olive oil
- Salt and pepper to taste
- Optional toppings: hot sauce, avocado, chopped cilantro, plain yogurt, fresh lime juice, chipotle lime avocado yogurt sauce (recipe below)
For the Chipotle Lime Avocado Yogurt Sauce:
- 2 ripe avocados
- 1/3 cup plain yogurt
- 1 tablespoon liquid from a can of chipotles in adobo
- Squeeze of lime juice from 1/2 a lime
Instructions
- Place a large sauté pan over medium heat
- When the pan is hot, add a drizzle of olive oil (about 1-2 teaspoons)
- Add chopped veggies, spices, salt and pepper tossing to combine well
- Sauté veggies just tender then add kidney beans, tossing to combine and warm (~5-7 minutes)
- Add veggie and kidney bean mixture to 1 cup cooked quinoa
- Top with toppings of choice
For the Chipotle Lime Avocado Yogurt Sauce:
- Add to a food processor and process until fully combined
Nutrition
- Serving Size: 2 bowls with 2 tablespoons sauce
Keywords: dinner, mexican, quinoa, zucchini, corn, black beans, chili powder
