Sizzling Tex-Mex Quinoa Bowl with Charred Corn & Black Bean Medley – A Vegetarian Feast!

Discover a delectable Tex-Mex Quinoa Bowl with charred corn and black bean medley that brings a burst of flavor to any vegetarian dinner. This mouthwatering dish features fluffy quinoa, diced avocado, lime wedges, pickled red onions, tortilla strips, and fresh cilantro for an unforgettable culinary experience.

Time: Prep Time: 20 minutes - Cook Time: 15 minutes - Total Time: 35 minutes

Servings: 4

Difficulty: Advanced

Cuisine: Tex-Mex, Vegetarian

Allergens

None

Ingredients

1 cup uncooked quinoa
2 cups water or vegetable broth
4 ears fresh corn, shucked
1 can (15 oz) black beans, drained and rinsed
1 avocado, diced
1 lime, cut into wedges
1/2 cup pickled red onions
1/2 cup tortilla strips
Fresh cilantro, chopped
Salt and pepper, to taste

Instructions

In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until tender. Let stand for 5 minutes, then fluff with a fork.
Preheat a grill or grill pan over medium high heat. Grill the corn until slightly charred on all sides, about 8 10 minutes. Allow to cool, then cut off the kernels and place in a large bowl.
Add black beans to the bowl with the corn. Season with salt and pepper to taste.
To assemble, divide quinoa among four bowls. Top each with equal parts of the corn and black bean medley. Garnish with avocado, lime wedges, pickled red onions, tortilla strips, and cilantro. Serve immediately.

Chef’s Insight

Experiment with different toppings, such as shredded cheese, sour cream, or hot sauce, to personalize your Tex-Mex Quinoa Bowl experience.

Notes

Customize the heat level by adjusting the spices to your preference.

Substitutions

For a gluten-free option, ensure the tortilla strips are certified gluten-free.

Alternative Preparations

This recipe can be made ahead of time and served at room temperature for a delicious cold salad.

Alternative Methods

You can also cook the corn on the cob in the oven or sauté it in a skillet until slightly charred.

Best Storage Practice

Store leftover quinoa, corn, and black beans separately in airtight containers in the refrigerator for up to 3 days.

Shelf Life

This dish is best enjoyed immediately but can be stored as mentioned above.

Plating Tips

Arrange the bowls on a wooden board or individual plates with a colorful presentation.

Nutrition Facts

Per serving, this dish provides a balanced meal with protein from quinoa and black beans, fiber from corn and quinoa, healthy fats from avocado, and vitamin C from pickled red onions and lime wedges.