Spicy black bean and fresh corn quinoa with pickled jalapeno and chipotle

Vegetarian, Gluten Free, Soy Free

2 Servings, 860 Calories/Serving

35 Minutes

This Southwestern-style dish pairs hearty black beans and sweet fresh corn with nutty quinoa, tart pickled jalapeno and smoky chipotle for a flavor-packed dish that’s brightened by fresh cilantro, lime and salty Cotija cheese. This dish becomes even more flavorful as the ingredients have time to infuse, making it a great leftover for lunch.

Ingredients

  • 1 ear fresh sweet corn
  • ¾ cup red quinoa
  • 2 shallots
  • 1 pickled jalapeño
  • 1 chipotle chile in gluten-free adobo
  • 1 avocado
  • small bunch cilantro
  • 1 cup black beans
  • 2 limes
  • ¼ cup crumbled Cotija cheese
  • 1 teaspoon ground cumin

Instructions

1

Boil corn

Bring 2 cups lightly salted water to a boil over high heat in a small saucepan. Shuck corn and cut away kernels with a sharp knife. Cook in boiling water until bright yellow and still crisp, 2 to 3 minutes. Drain and let cool in a large bowl.

2

Cook quinoa

In the same saucepan bring quinoa, a pinch of salt and 1 ½ cups water to a boil. Reduce to a simmer, cover and cook until all the water is absorbed, 15 to 20 minutes. Spread onto a baking sheet to cool. Move on to next steps while cooking.

3

Prep salad ingredients

*Peel shallots and mince.
*Mince jalapeno and chipotle chile. Reserve adobo sauce.
*Peel avocado, remove pit and dice.
*Rinse cilantro and coarsely chop.
*Drain black beans and rinse.
*Juice limes.
In a large bowl, toss shallots, jalapeno, chipotle, avocado, cilantro and black beans together with corn and cheese. Set aside.

4

Make dressing, toss slaw

Whisk lime juice together with chipotle adobo sauce, ground cumin and 3 tablespoons oil until well blended. Add salt to taste.

5

Combine, plate

Toss cooled quinoa in the bowl with the rest of the ingredients. Mix in dressing until evenly distributed and serve.

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