Summer Zucchini and Charred Corn Quinoa Bowls

Tender seasoned zucchini, sweet corn, and pinto beans sautéed with warm mild spices, served over fluffy quinoa and finished with crumbled queso fresco.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Vegetarian
• Pescatarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• Low-Fat
• High-Fiber
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• sauté
• healthy
• fresh
• comfort food
• smoky

Ingredients

• 1 cup quinoa (rinsed)
• 2 cup water
• 1 tablespoon olive oil (extra virgin)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 red bell pepper (large, diced)
• 2 zucchinis (medium, diced)
• 1 can canned sweet corn (drained)
• 1 can canned pinto beans (rinsed and drained)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 4 ounce queso fresco (crumbled)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)

Instructions

1. Combine rinsed quinoa, water, and 1/4 teaspoon of the salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
2. Heat olive oil in a large skillet over medium-high heat. Add the yellow onion and red bell pepper, cooking for 3 to 4 minutes until they begin to soften.
3. Add the zucchini, sweet corn, minced garlic, ground cumin, smoked paprika, dried oregano, black pepper, and remaining 1/2 teaspoon of salt to the skillet. Sauté for 5 to 6 minutes until the zucchini is tender-crisp and the corn develops light browned edges.
4. Stir in the rinsed pinto beans and cook for 2 minutes until heated through.
5. Divide the cooked quinoa evenly among four serving bowls. Spoon the sautéed summer vegetables and beans over the quinoa, top each bowl with 1 ounce of crumbled queso fresco, sprinkle with chopped cilantro, and serve with lime wedges for squeezing over top.

Notes

To keep the spice level mild, this recipe relies on fragrant smoked paprika and cumin for depth without any chili heat.

Nutrition (per serving)

• Calories: 425
• Protein: 18 g
• Carbohydrates: 64 g
• Fat: 12 g
• Fiber: 11 g
• Sodium: 485 mg
• Saturated Fat: 4.5 g
• Sugar: 5 g
• Cholesterol: 18 mg