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summer veggie mexican quinoa bowl // cait's plate

summer veggie mexican quinoa bowl

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 15-20 minutes
  • Yield: 1-2 bowls 1x
  • Category: dinner

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
  • 12 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

  1. Place a large sauté pan over medium heat
  2. When the pan is hot, add a drizzle of olive oil (about 1-2 teaspoons)
  3. Add chopped veggies, spices, salt and pepper tossing to combine well
  4. Sauté veggies just tender then add kidney beans, tossing to combine and warm (~5-7 minutes)
  5. Add veggie and kidney bean mixture to 1 cup cooked quinoa
  6. Top with toppings of choice

For the Chipotle Lime Avocado Yogurt Sauce:

  1. 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

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