Lime-Cilantro Quinoa with Charred Corn and Black Beans
Ingredients
- 1 cupquinoa
- 2 cupswater
- 2 cupscorn kernels (fresh or frozen)
- 1 can (15 oz)black beans (drained and rinsed)
- 2lime
- ·cilantro
- ·red bell pepper
- ·jalapeño
- ·red onion
- 3 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Dice 1 red bell pepper into small pieces
- 02
Mince 1 jalapeño (seeds removed for less heat, if preferred)
- 03
Thinly slice 1/2 small red onion
- 04
Roughly chop a handful of fresh cilantro
Method
- 01
Bring 2 cups water to a boil in a medium pot. Add 1 cup quinoa and a pinch of salt, stir, and reduce heat to low. Cover and simmer for 15 minutes until the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 02
While the quinoa cooks, heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the corn kernels and cook without stirring for 3 to 4 minutes until they begin to char. Stir, then cook another 2 minutes until golden. Transfer to a large bowl.
- 03
In the same skillet, warm the remaining 1 1/2 tablespoons olive oil over medium heat. Add the black beans and cook for 2 to 3 minutes, stirring occasionally, until heated through. Pour into the bowl with the corn.
- 04
Add the cooked quinoa to the bowl with the corn and beans. Juice the 2 limes and drizzle over, then toss everything together. Season to taste with salt and pepper.
- 05
Divide among bowls and top each with the diced bell pepper, minced jalapeño, thinly sliced red onion, and a generous handful of fresh cilantro. Serve at room temperature or chilled.
Spice Tips
For gentle heat, keep the jalapeño seeds. For more punch, add 1/2 teaspoon cumin or smoked paprika to the black beans as they warm. A pinch of cayenne in the lime dressing adds brightness without overwhelming.
Make ahead: this dish is equally good at room temperature or chilled, so it works well for meal prep. Store in an airtight container for up to 3 days.