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Calabacitas con Elote with Brown Rice and Quinoa

Calabacitas con Elote with Brown Rice and Quinoa

Erica Schwarz
Loaded with fiber, vitamins, and healthy carbs, this is a fuel tank-filling recipe you can feel good about.
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine Mexican, vegetarian
Servings 6 people

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
  • 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

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.