Smoky, sweet, crunchy + super healthy!
Ingredients
Quinoa: Tip - To cut down on time, I always keep blocks of cooked quinoa in the freezer
1/2 cup quinoa, dry
1 cup water
Pinch of kosher salt
Aromatics & Seasonings
1/2 small red onion, finely diced (sub with 1 shallot)
1-2 jalapeno peppers, de-seeded and finely diced
2 garlic cloves, finely minced
1 med lime, zested
4 Tbsp lime juice
2 Tbs olive oil
1 Tbs maple syrup
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
Other Ingredients
1 1/2 cups sweet yellow corn (fresh or frozen)
1 can (13.4 oz or 1 1/2 cups) cooked pinto beans, drained and rinsed
1/2 - 1 cup loosely packed chopped cilantro
Instructions
Char the corn by roasting it in a 350º oven for about 20 min. (depending on your oven)
Tip - I buy frozen roasted organic corn when available and avoid this step
Place water and quinoa in a pot on the stove, bring it to a boil, then reduce the heat to medium-lowland let the quinoa cook undisturbed for 10-12 minutes or until all the water is absorbed. This next step is key, turn the heat off, cover the pot with a dish cloth and the lid, and let the quinoa sit for 10 min. to help the quinoa steam and cook off any excess water.
Put the onion, jalapeño and garlic into a large bowl, then add lime zest and juice, olive oil, maple syrup, cumin, coriander and sea salt, and stir well. Set aside to macerate for 10 min – this process helps release even more flavor and juice from the aromatics and concentrates their flavor.
Toss everything together and serve. It tastes best warm but you can serve it at room temperature too.
Notes
Serves 2 as a main or 3-5 as a side
Adapted from and big thanks to Yasmin Ali for the recipe.
Charred Corn + Bean Salad
Smoky, sweet, crunchy + super healthy!
Ingredients
Quinoa: Tip - To cut down on time, I always keep blocks of cooked quinoa in the freezer
1/2 cup quinoa, dry
1 cup water
Pinch of kosher salt
Aromatics & Seasonings
1/2 small red onion, finely diced (sub with 1 shallot)
1-2 jalapeno peppers, de-seeded and finely diced
2 garlic cloves, finely minced
1 med lime, zested
4 Tbsp lime juice
2 Tbs olive oil
1 Tbs maple syrup
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
Other Ingredients
1 1/2 cups sweet yellow corn (fresh or frozen)
1 can (13.4 oz or 1 1/2 cups) cooked pinto beans, drained and rinsed
1/2 - 1 cup loosely packed chopped cilantro
Instructions
Char the corn by roasting it in a 350º oven for about 20 min. (depending on your oven)
Tip - I buy frozen roasted organic corn when available and avoid this step
Place water and quinoa in a pot on the stove, bring it to a boil, then reduce the heat to medium-lowland let the quinoa cook undisturbed for 10-12 minutes or until all the water is absorbed. This next step is key, turn the heat off, cover the pot with a dish cloth and the lid, and let the quinoa sit for 10 min. to help the quinoa steam and cook off any excess water.
Put the onion, jalapeño and garlic into a large bowl, then add lime zest and juice, olive oil, maple syrup, cumin, coriander and sea salt, and stir well. Set aside to macerate for 10 min – this process helps release even more flavor and juice from the aromatics and concentrates their flavor.
Toss everything together and serve. It tastes best warm but you can serve it at room temperature too.
Notes
Serves 2 as a main or 3-5 as a side
Adapted from and big thanks to Yasmin Ali for the recipe.