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.
Ingredients
- 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
- ⅓ cup red quinoa uncooked
- ½ to 1 tsp kosher salt
- ¼ tsp fresh cracked pepper
- ¼ cup fresh cilantro chopped
- 2 oz crumbled queso fresco cheese
Instructions
- Heat oven to 400F.
- 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.
- 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.
- 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).
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.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!