Thursday, June 12, 2014

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


  • 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


-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.

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