Mexican Quinoa Bowl

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Along with probably half the country, my resolution for this new year is to get healthy! So I have been scouring recipes to find something I love. Since I am a huge lover of Pampered Chef, I pulled one of their delicious recipes as the first one for me to try this year. And, I can safely say it was a hit!! I would love for you all to try it and let us know how you like it!

Mexican Quinoa Bowl

Pampered Chef
THIS HEALTHY, GLUTEN-FREE RECIPE IS A ONE-POT WONDER THAT COMES TOGETHER IN A SNAP! SKIP THE SOUR CREAM AND IT BECOMES A GREAT VEGAN OPTION ALSO. 
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Course Main Course, Side Dish
Cuisine Mexican
Servings 5 Bowls
Calories 230 kcal

Equipment

Ingredients
  

  • 1 cup uncooked quinoa 250 mL
  • 1 cup vegetable broth 250 mL
  • 1 Medium orange or red bell pepper stem removed, seeded
  • 1 Medium zucchini ends trimmed and cut into 3” (7.5-cm) pieces
  • 1 cup fresh corn kernels (about 2 ears) 250 mL
  • 2 cloves garlic Minced
  • 1 Can low-sodium black beans drained and rinsed 15 oz/425 g
  • 1 Can fire-roasted diced tomatoes, undrained 14.5 oz/411 g
  • 2 tsp Chilli Powder
  • 1 tsp Cumin, Ground
  • 2 Tbsp Cilantro, dried (or 1/4 cup of Fresh Cilantro
  • Diced avocado, sour cream, and lime wedges (optional)

Instructions
 

  • 1) Combine the quinoa and broth in the Deep Covered Baker. Cover and microwave on HIGH for 10 minutes.
  • 2) Meanwhile, cut the bell pepper into quarters and the zucchini in half lengthwise. Cut the bell pepper (skin-side up) into strips. Slice the zucchini halves crosswise.
  • 3) Remove the baker from the microwave. Stir in the vegetables, garlic, beans, tomatoes with juice, and rub.
  • 4) Microwave, covered, for 8–10 minutes, or until the quinoa has absorbed the liquid.
  • 5) Remove the baker from the microwave and let it stand, covered, for 5 minutes.
  • 6) Snip cilantro in a small bowl if using fresh or move to Step 7 if using dried
  • 7) To serve, sprinkle the quinoa with cilantro and top each serving with avocado and sour cream if desired.

Notes

To make this recipe on the stovetop, increase vegetable broth to 1½ cups (375 mL). Combine the quinoa and broth in Rockcrok® Dutch Oven and cover. Bring to a boil over medium-high heat; reduce the heat to a simmer for 10 minutes. Continue as directed in steps 2 and 3. In step 4, bring to a simmer, covered, for 15 minutes or until quinoa has absorbed the liquid. Let it stand 5 minutes. Continue as directed.

Nutrition

Serving: 1.5cupsCalories: 230kcalCarbohydrates: 46gProtein: 11gFat: 2.5gSodium: 660mgFiber: 9gSugar: 8g
Keyword Bowl, Quinoa