Mexican Quinoa Bowl
Combine the quinoa and broth in the Deep Covered Baker. Cover and microwave on HIGH for 10 minutes.
1
Remove rind from bell pepper, and cut into quarters.
2
Cut zucchini in half lengthwise, and then into 3" pieces.
3
Slice the zuccini and peppers with Quick Slice.
4
(Did you know, our kernel cutter can also help with husking?)
Remove kernels from corn.
5
Stir in vegetables, garlic pressed with the Garlic Press, beans, tomatoes, and Tex Mex rub.
6
Microwave 10 minutes, covered. Serve with optional toppings - avocado, sour cream, cilantro. Enjoy!
7
Deep covered Baker
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Quick Slice
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Kernel Cutter
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Scoop Loop
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