Quinoa Salad Fiesta Bowl
Grain bowls make great lunches and dinner meals. And microwaving does not heat up the kitchen making it an ideal cooking method when the temperature outside is unbearable.
- 2 ears corn on the cob, with the husks on
- 3 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano (or 1 teaspoon fresh)
- ¼ teaspoon salt
- Pepper to taste
- 1 (8.5-ounce) package of microwave quinoa whole grain blend
- 1 small to medium zucchini, chopped finely
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tomatoes, chopped
- 3 scallions, sliced
- 4 tablespoons Queso fresco
Peel back a few layers of husk from the corn keeping the kernels covered by a light layer of husk. Microwave the corn for 4-5 minutes or until done. While the corn is cooking prepare the dressing by combining the lime juice, olive oil, chili powder, cumin, oregano, salt and pepper.
Once the corn is cooked allow it to cool for a couple minutes until it can be handled. Remove the husks and silks (the silks should come right off). Cut corn off the cob.
Cook the quinoa per the package directions. Pour the dressing over the quinoa add the zucchini and toss to combine.
To build the bowl, divide the quinoa among 4 bowls and top with ¼ of the beans, corn, tomatoes, green onions, and cheese. Top with cilantro
Yield: 4 Servings
Nutrition Breakdown: Calories 370 , 11g Fat (2g saturated fat), 5mg Cholesterol, Sodium 380mg, Carbohydrate 56g, Fiber 10g, Protein 14g.
Percent Daily Value: 15% Vitamin A, 10% Calcium, 20% Iron, 60% Vitamin C
Carbohydrate choices: 3 Carbohydrate
Diabetes Exchanges: 3 Starches, 2 Lean Meat, ½ Vegetable, 1 Fat