Calabacitas con Elote with Brown Rice and Quinoa

Calabacitas con Elote with Brown Rice and Quinoa

Loaded with fiber, vitamins, and healthy carbs, this is a fuel tank-filling recipe you can feel good about.

Course Side Dish
Cuisine Mexican, vegetarian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Author Erica Schwarz


  • 3-4 medium yellow squash diced
  • 1 large zucchini diced
  • 1 poblano pepper seeded and diced
  • 1 cup corn thawed if frozen
  • 1 Tbsp extra virgin olive oil
  • 3/4¬† cup brown rice uncooked
  • 1/3 cup red quinoa uncooked
  • 1/2 to 1 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 1/4 cup fresh cilantro chopped
  • 2 oz crumbled queso fresco cheese


  1. Heat oven to 400F.
  2. Cook the brown rice according to my Perfect Brown Rice directions. Halfway through the 30 minute cook-time, add the quinoa to the pot with the rice. Otherwise, follow the recipe as written.
  3. On a rimmed bake sheet, toss the yellow squash, zucchini, poblano pepper, and corn in the olive oil. Season with a couple pinches salt and pepper. Bake at 400F for 25 minutes or until veggies are cooked and lightly browned.
  4. Add the cooked veggies to the pot with the cooked rice and quinoa. Add salt, pepper, cheese, and cilantro. Taste for seasoning (I add 1 t salt, but I am a heavy salter).

Recipe Notes

I once made this and found I was out of queso fresco cheese. So I used feta as a substitute. ....Don't do that. Made the whole thing taste like feet.