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.

Recipe (Re)creation: Sweet Potato and Black Bean Chili

~ My Chili (Re)creation (both pictured above) ~

This recipe was not inspired by a restaurant, but rather was inspired by a chili cook-off that I went to yesterday.  I figured there would be a lot of traditional meat-heavy chilis and thought it would be a refreshing change to have a seasonal chili in the mix.  I based the chili on this recipe but made a few important changes.  I used black beans instead of pinto beans, substituted chicken broth for vegetable broth and used fire roasted instead of stewed tomatoes.  I also added chipotle chili powder, garlic, corn, cocoa powder and chili sauce for a little extra kick.  Then I finished the chili by garnishing it with chopped avocado and shredded cheese and served it with warm corn tortillas.  You won't believe its vegetarian when you try it because its super rich and hearty on its own.  Maybe even the staunchest of meat-eaters can be swayed?

Serving Size: 2-3 generous portions (recipe can easily be doubled)

Ingredients:

• 1 tablespoon olive oil
• 1 garlic clove, chopped
• 1 medium onion, chopped
• 2 teaspoons chili powder
• 1 teaspoon chipotle chili
• 1 teaspoon cocoa powder
• 1 cup chicken broth
• 1 10-oz red-skinned sweet potato, peeled, cut into 3/4-inch cubes
• 1 can of fire roasted tomatoes
• 1 can of black beans
• 1 can of sweet corn
• 3 tablespoons chopped cilantro
• 1 teaspoon grated orange peel
• 1 avocado (for garnish)
• Grated jack or white cheddar cheese (for garnish)
• Tortillas

Directions:


Heat olive oil in heavy medium sauce-pan over medium heat.

Add onion and sauté until golden brown, about 5 minutes.

Then add garlic, both chili powders and the cocoa powder and stir 1 minute.

Add broth and potato and cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes.

Add tomatoes with their juices, corn, and black beans.

Simmer uncovered until chili thickens and potato is very tender, about 10 minutes.

Mix in cilantro, orange peel and a splash of chili sauce.

Season to taste with salt and pepper and garnish with avocado and cheese and serve with warm corn tortillas.

Bon Appétit!