Texas Green Chile Corn and Quinoa Bowl
A hearty grain bowl with roasted corn, spicy green chiles, and lime-infused quinoa, perfect for a nutrient-packed weeknight dinner. This Southwestern-inspired vegetarian recipe, ready in about 35 minutes, pairs quinoa, corn, green chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup uncooked quinoa
- 1.5 cups frozen, thawed corn
- 1 (4 oz) can, diced green chiles
- 2 tbsp lime juice
- 1, diced avocado
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
- 1/2 tsp cumin
- 2 cups chicken broth
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Rinse quinoa thoroughly, then combine with chicken broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Step 2: While quinoa cooks, heat olive oil in a skillet over medium heat. Add corn and cook for 5 minutes until lightly browned. Stir in green chiles, 1 tbsp lime juice, and cumin.
- Step 3: Fluff cooked quinoa with a fork, then mix in corn-chile mixture and remaining 1 tbsp lime juice. Let sit for 5 minutes to meld flavors.
- Step 4: Divide quinoa mixture between bowls, top with diced avocado and 1/4 cup chopped cilantro.
