RECIPE WELLNESS BENEFITS: Citric acid (from lime) - burns fat, boosts metabolism Fiber (from black beans, sweet corn) - regulates and slows feelings of hunger, rids the body of toxins Folate (from zucchini) - supports a healthy-fuctioning heart, boosts brain function Iron - (from black beans, quinoa) energizes the body and builds strong nails and thick, healthy hair Lutein (from sweet corn) - supports sharp, clear vision Magnesium (from black beans) - increases energy levels, supports metabolism Manganese (from zucchini) - an antioxidant that promotes a strong immune system, builds strong and healthy bones, promotes high energy levels, and improves memory Potassium (from zucchini) - maintains hydrated, smooth, supple skin Protein - (from black beans, quinoa) builds collagen for smooth and youthful skin, helps body feel fuller for longer
Total Time: 25 minutes Prep: 13 minutes Cook: 12 minutes
Yield: 4 main dish servings
Difficulty: Easy
Ingredients
1 cup quinoa
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon paprika
½ teaspoon cumin
1 bay leaf
3 tablespoons extra virgin olive oil
½ medium onion, diced
1 small organic zucchini, diced
¾ cup organic sweet corn kernels (frozen or fresh from the cob (and boiled or grilled))
7 ounces organic black beans, thoroughly drained and rinsed
½ chipotle pepper in adobo sauce, finely diced
1 tablespoon organic honey (or substitute agave)
1 lime
Salt
Instructions
Add the quinoa and two cups of water to a saucepan. Season with salt. Add all of the seasonings including garlic powder, onion powder, oregano, paprika, cumin, and bay leaf. Stir until well combined. Bring water to a boil and then reduce to a simmer. Cover and cook, stirring often, until all of the water is absorbed, about 10-12 minutes (there should not be any water remaining in the pot). At this point, the quinoa should be cooked (the quinoa is cooked when the spiral germ becomes visible around the grains.) Remove saucepan from heat and set aside (also remove the bay leaf and discard it).
Pour the black bean mixture into the saucepan containing the cooked quinoa. Add the juice of one lime and season with salt. Stir until well combined. Serve while still hot.