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“A spicy, hearty vegetarian dish. You won't even miss the meat!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add potatoes and zucchini and sauté, stirring, until the potatoes are lightly browned.
  3. Add quinoa and toast, stirring, until golden brown in color, about 1 minute.
  4. 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.
  5. Add corn, season to taste, and simmer 5 more minutes.
  6. Serve hot with a sprinkle of fresh lemon zest.

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