Chop onion, zucchini, pepper, and scallions. Slice tomatoes and lime.
3
Cook quinoa according to directions.
Make
4
Toss onions, zucchini, pepper, and corn with olive oil. Season with ground cumin, coriander, salt, and pepper and place in oven for about 20 minutes.
5
Meanwhile, make dressing. Place all ingredients in a blender and process until smooth.
6
Place roasted vegetables, quinoa, tomatoes, beans, and scallions in a large bowl. Toss until combine. Mix in enough dressing to coat. Serve topped with pepitas and lime.
Ingredients
Bowl
1 cup sweet onion, chopped
2 cup zucchini, chopped (about 3 zucchini)
2 red peppers, chopped
1 cup frozen corn kernels, defrosted
2 Tbs olive oil
2 tsp ground cumin
2 tsp coriander seeds
1 cup quinoa, cooked
1 pnt cherry tomatoes, halved
1 15 oz. canned black beans, drained and rinsed
4 scallions, chopped
1/4 cup pepitas (pumpkin seeds)
1 lime, cut into wedges
Dressing
1/2 cup cilantro
1/4 cup olive oil
2 limes , juiced (for 3 tablespoons of juice)
1 clove garlic
Directions
Prep
1
Preheat oven to 400°F.
2
Chop onion, zucchini, pepper, and scallions. Slice tomatoes and lime.
3
Cook quinoa according to directions.
Make
4
Toss onions, zucchini, pepper, and corn with olive oil. Season with ground cumin, coriander, salt, and pepper and place in oven for about 20 minutes.
5
Meanwhile, make dressing. Place all ingredients in a blender and process until smooth.
6
Place roasted vegetables, quinoa, tomatoes, beans, and scallions in a large bowl. Toss until combine. Mix in enough dressing to coat. Serve topped with pepitas and lime.
