Mexican Quinoa Bowl

INGREDIENTS

• 1 cup uncooked quinoa
• 1 cup vegetable broth
• 1  orange or red bell pepper, stem removed, seeded
• 1  medium zucchini, ends trimmed and cut into 3” pieces
• 1 cup fresh corn kernels (about 2 ears)
• 2 garlic cloves
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1-2 tbsp Southwestern Seasoning Mix
• ¼  cup fresh cilantro leaves
•  Diced avocado, sour cream and lime wedges (optional)

DIRECTIONS

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. Using the Quick Slice, 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 pressed with the Garlic Press, 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 with the Professional Shears.
7. To serve, sprinkle the quinoa with cilantro and top each serving with avocado and sour cream, if desired. 

Yield: 5  servings of 1 1/2 cups 

Nutrients per serving: Calories 230, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 660 mg, Carbohydrate 46 g, Fiber 9 g, Sugars 8 g, Protein 11 g

Cook’s Tip: To make this recipe on the stovetop, increase vegetable broth to 1½ cups . 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.