Summer Veggie Mexican Quinoa Bowl


Yields

2 bowls

Ingredients

  • 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, fresh lime juice, chipotle lime avocado sauce (recipe below)
  • For the Chipotle Lime Avocado Yogurt Sauce:
  • 1 ripe avocado
  • 1/2 tablespoon liquid from a can of chipotles in adobo 
  • Squeeze of lime juice from 1/2 a lime

Directions

  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. Add veggie and kidney bean mixture to 1 cup cooked quinoa
  6. Top with toppings of choice
  7. For the Chipotle Lime Avocado Sauce:
  8. Add to a food processor and process until fully combined

Notes

Build it as you desire.  Maybe you'd like a little less quinoa, or a little more.  Perhaps you have other veggies on hand.  Maybe you even want to throw another protein in there.  Leverage off the spices, the sauce, the flavor to give it that mexican flare and build your bowl your way.