Directions:
- In a large pot or high-sided sauté pan, heat oil over medium-high heat. Add the garlic, onion, cumin and oregano. Sauté until the onions are tender, stirring, about 3 minutes.
- Add potatoes and zucchini and sauté, stirring, until the potatoes are lightly browned.
- Add quinoa and toast, stirring, until golden brown in color, about 1 minute.
- Add stock, chipotle chilies, and tomatoes. Bring to a boil, cover and reduce heat to a simmer. Cook about 30 minutes, or until the potatoes are tender.
- Add corn, season to taste, and simmer 5 more minutes.
- Serve hot with a sprinkle of fresh lemon zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 802.16 Kcal (3358 kJ) | ||
| Calories from fat | 43.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 7% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 1% | |
| Sodium | 24938.06mg | 1039% | |
| Potassium | 695.64mg | 15% | |
| Total Carbs | 154.68g | 52% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 6.5g | 26% | |
| Protein | 8.27g | 17% | |
| Vitamin C | 17.1mg | 28% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 4mg | 22% | |
| Calcium | 69.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 227.05 Kcal (951 kJ) | ||
| Calories from fat | 12.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 7% | |
|---|---|---|---|
| Cholesterol | 0.47mg | 1% | |
| Sodium | 7058.57mg | 1039% | |
| Potassium | 196.9mg | 15% | |
| Total Carbs | 43.78g | 52% | |
| Sugars | 1.21g | 17% | |
| Dietary Fiber | 1.84g | 26% | |
| Protein | 2.34g | 17% | |
| Vitamin C | 4.8mg | 28% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 1.1mg | 22% | |
| Calcium | 19.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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