Loading...
Loading...
This chars the corn in a dry skillet before mixing it in, the same technique used for Mexican street corn, which adds a smoky sweetness that plain raw or boiled corn can't offer. A cumin lime dressing whisked separately and poured over the cooled quinoa and beans ties the whole bowl together with a bright, zesty finish.
Per serving
270kcal
Calories
9
Prep Time
15 min
Cook Time
20 min
Servings
5 people
Difficulty
easy
Protein
38g
Carbs
10g
Fat
9g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Rinse the quinoa thoroughly, then cook it with the water according to package instructions, about 15 minutes, until the liquid is absorbed.
Fluff with a fork and let cool to room temperature.
Heat a dry skillet over medium high heat and add the corn kernels in a single layer.
Cook without stirring for 3 to 4 minutes, until charred in spots, then stir and repeat until evenly charred.
In a large bowl, combine the cooled quinoa, charred corn, black beans, diced tomato, and red onion.
In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, and salt.
Pour the dressing over the salad and toss well to combine.
Stir in the fresh cilantro and diced avocado just before serving.
Char the Corn for Extra Flavor: A few minutes in a hot, dry skillet builds a smoky sweetness that plain corn straight from the can or freezer won't have. Let the Quinoa Cool First: Adding warm quinoa directly to the beans and corn can cause the avocado to brown faster and the salad to feel mushy, so let it cool before assembling. Add Avocado Last: Stirring it in right before serving keeps it from browning and turning mushy if the salad sits for a while.
Yes, drained canned corn works, though pat it very dry first, since it won't char quite as well as fresh or thawed frozen kernels in the hot skillet.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This tosses the pasta with a portion of the dressing while it's still warm, since pasta absorbs dressing far more readily right after cooking than once it's gone cold and firm. Letting the salad chill for at least an hour before serving is what gives the Italian vinaigrette enough time to fully soak into every ingredient, not just coat the surface.
This rinses the cooked pasta under cold water right after draining, a step that stops the cooking instantly and washes off excess starch, keeping the noodles from clumping together in the creamy dressing. A classic British mayonnaise and salad cream blend, rather than mayonnaise alone, gives the dressing the slightly tangy edge that's familiar from packed lunch pasta salads across the UK.
This blooms the cinnamon, cumin, and ginger directly in the hot broth before pouring it over the couscous, which is what infuses the grains with real spiced flavor as they steam rather than tasting flat once mixed in afterward. Dried apricots and cranberries stirred in while the couscous is still warm soften slightly and plump up, adding pockets of natural sweetness through every bite.
This rinses the quinoa thoroughly before cooking, which washes away the natural coating called saponin that's responsible for a bitter, soapy taste if left on. Tossing the quinoa with the lemon dressing while it's still warm lets the grains soak up far more flavor than if the dressing were added once everything had already cooled.