lunch recipe · #00435
Pinto Bean Zucchini Chili Quinoa Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook18 min
Inactive0 min
Total30 min
Ingredients
- 1 cupQuinoa
- 2 cupsWater
- 8 ozCanned Pinto Beans
- 8 ozZucchini
- 1 tbspOlive Oil
- 1 tspChili Powder
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Rinse the Quinoa. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 18 minutes until tender.
- Drain and rinse the Canned Pinto Beans. Wash the Zucchini under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
- Heat the Olive Oil in a skillet. Cook the Zucchini until tender, then stir in the Canned Pinto Beans, Chili Powder, remaining Table Salt, and Black Pepper until hot.
- Divide the Quinoa among bowls and top with the Canned Pinto Beans and Zucchini mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 10.3 g
- Carbohydrates
- 38.1 g
- Fat
- 6.6 g
- Fiber
- 6.5 g
- Sodium
- 616 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.