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Chorizo and Corn Saute
with tomatoes / zucchini / quinoa

Active: 40 min Total: 40 min
Bring summer flavors to the dinner table with this saute of spicy (or not) chorizo and fresh summer zucchini and corn. Add quinoa for a bit of substance and finish with tomatoes and creamy yogurt.


Chorizo and Corn Saute:
  • Quinoa, dried - 1 cup
  • Zucchini - 1 lb , diced
  • Garlic - 2 cloves , chopped
  • Green onions - 3 stalks , chopped, white and green parts separate
  • Corn, frozen (sub fresh) - 1 1/2 cups , defrosted
  • Tomatoes, medium - 1 , diced
  • Cilantro - 1 Tbsp , chopped
  • Chorizo, raw (sub Italian sausage) - 8 oz
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Limes - 1/2 , juice of
  • Yogurt, plain or Greek - 4 Tbsp


  1. Cook quinoa - (If not already made from Tuesday's meal.) Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Zucchini / Garlic / Green onions - Prep as directed. Combine garlic and white parts of green onions in one container. Store zucchini and green parts of green onions in separate containers. (Can be done up to 2 days ahead)
  3. Corn - Defrost by warming briefly in the microwave or running under warm tap water. (Can be done up to 2 days ahead)
  4. Tomatoes / Cilantro - Prep as directed and combine.

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  1. Heat a frying pan or skillet over medium-high heat. Add first part of cooking oil and then zucchini to heated oil. Saute until zucchini begins to brown on the outside, 2 to 3 minutes. Add a pinch of salt and then garlic and white parts of green onions and continue cooking until garlic is fragrant, ~1 minute more. Set zucchini aside and return pan to heat.
  2. Add second part of cooking oil and then chorizo to heated pan. Saute until chorizo is golden brown, 4 to 6 minutes. Add corn, quinoa and green parts of green onions to chorizo and saute for 2 to 3 minutes to let the flavors come together. Add zucchini back to pan and stir to combine. Squeeze lime juice over saute and season with salt and pepper.
  3. Transfer chorizo and corn saute to serving bowls. Top each serving with tomatoes and cilantro and a spoonful of yogurt. Enjoy!



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