Let me begin by saying, zucchini and carrots are not typically “Mexican-style” veggies, but they taste delicious in this dish! In other words, there are no rules. Add whatever floats your boat. Zucchini is abundant this time of year, so why not? I had a ton of carrots in my fridge, so why not? You get the picture.
Also, I was making chicken thighs to serve for my protein so I used the same Mexican spices on the chicken. This is a great way to tie your meal together.
- 1 red onion, sliced
- 2 medium sized zucchini, sliced ¼” thick
- 1 green bell pepper, chopped
- 2-3 whole carrots, sliced
- 2-3 handfuls of cherry tomatoes
- 1-2 Tbsp olive oil
- 1 cup quinoa (I used tri-color)
- 2 cups chicken broth (to prepare quinoa)
- 1 can organic black beans
- 1-1½ tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- salt and pepper to taste
- 1 lime (optional)
- sliced avocado (optional)
- Preheat oven to 425 degrees.
- Place onion, pepper, carrots, zucchini and tomatoes on a foil lined baking sheet. Drizzle with olive oil, season with half of the spices and gently toss. Roast for 20-25 minutes or just until tender.
- While vegetables are roasting, prepare quinoa according to package directions. I used the chicken broth as the liquid but you can also use water.
- When quinoa is tender, add the black beans and the remaining seasonings. Mix to combine and warm briefly if needed.
- Add the roasted vegetables and quinoa to a large bowl and gently fold together.
- Squeeze the juice of lime over the top for some freshness.
- Serve and garnish with sliced avocado and fresh cilantro.