Smoky Corn Quinoa Bowl (Print Version)
# Ingredients:
→ Quinoa Foundation
01 -
1/2 cup uncooked quinoa
02 -
1 cup water
03 -
One good dash of kosher salt
→ Zesty Flavor Mix
04 -
1/2 small chopped red onion (swap for a shallot if you'd like)
05 -
2 jalapeños with seeds taken out and chopped tiny
06 -
2 garlic cloves, finely chopped
07 -
Grated skin and squeezed juice from 1 lime (roughly 3 tbsp juice)
08 -
2 tbsp quality olive oil
09 -
2 tsp honey (try maple syrup for a vegan option)
10 -
1 tsp cumin powder
11 -
1 tsp ground coriander spice
12 -
1 tsp kosher salt
→ Core Components
13 -
1 1/2 cups yellow sweet corn (works with frozen or fresh)
14 -
1 can (13.4 oz) rinsed pinto beans, drained well
15 -
1/4 cup chopped fresh cilantro, loosely packed
# Instructions:
01 -
Mix 1/2 cup quinoa with 1 cup water plus a dash of salt in your pot. Get it boiling, then turn heat down to medium-low and partly cover it. Let it cook without touching for 10-12 minutes until the water's gone. Don't skip this trick: turn off heat, cover it fully, and wait another 10 minutes - this makes your quinoa super fluffy!
02 -
Throw your chopped onion, jalapeños, and garlic into a big bowl. Add the lime zest, juice, olive oil, honey, cumin, coriander, and salt. Mix everything together and leave it alone for 10 minutes - this sitting time really wakes up all the flavors!
03 -
Put 1-2 tbsp olive oil in a cast iron pan over medium-high heat until it gets hot and shiny. Spread your corn out flat and don't touch it for 4-5 minutes - seriously, don't stir yet! Cook about 8 minutes total until you see brown spots forming. Turn off the stove and let the corn sit in the hot pan.
04 -
Wash your beans really well, cut up the cilantro, and get ready to mix everything. Add your warm quinoa to the bowl with all those flavorings, then mix in your browned corn, beans, and fresh cilantro. Try a bite and add more salt if you want. It tastes best when it's still warm!
# Notes:
01 -
A colorful summer bowl that mixes toasty corn with protein-packed quinoa and beans - no need for outdoor cooking!
02 -
Works as a complete meal for 2 folks or a side dish for 3-5 people
03 -
Tastes amazing warm, but stays good in the fridge for tomorrow's lunch too