Recipe Creation: Mexican Corn, Black Bean + Quinoa Bowl

This dish was inspired by a recipe I came across on the SF Cooking School Blog.  I love making quinoa bowls, and decided to up the ante by adding sautéed corn, feta, and a fried egg.  Serve with tortillas and you can even turn the bowl into DIY tacos.  Gotta love it when versatility tastes this good.  Dare I say this is the perfect, easy, weeknight meal?

Serves: 2-4

Ingredients:

• 1 cup rainbow quinoa
• 1 3/4 cup water
• 3/4 cup cooked black beans
• 1 scant tbsp. red wine vinegar
• 1/2 red bell pepper, diced
• 1/2 jalapeño, minced
• 2 tbsp. cilantro
• 3 tbsp. lime juice
• 1/2 tsp. cumin
• 3 1/2 tbsp. olive oil
• 1/2 tbsp. butter
• 2 ears of corn kernels 
• 1/2 avocado, diced
• 1/4 cup feta
• Salt & pepper
• Optional- eggs

Directions:

-Heat a saucepan on medium heat and add quinoa.
-Dry fry the quinoa for about 3 minutes, or until slightly toasted, then add water.
-Bring to a boil, then turn to low and cook quinoa for about 15 minutes.
-Meanwhile, toss the bell pepper in a bowl with the red wine vinegar, salt, and pepper.
-In a small saucepan, sauté the corn in butter and set aside.
-Next, transfer quinoa to a medium bowl to cool.
-Add the beans, corn, cilantro & jalapeño to the quinoa.
-Whisk together the lime juice, olive oil, cumin, salt & pepper.
-Toss the dressing into the quinoa bowl and sprinkle with avocado and feta.
-Distribute salad into individual bowls and top each with a fried egg.