Charred Corn & Black Bean Quinoa Bowls with Lime Crema

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 16g protein
• 62g carbs
• 20g fat
• 13g fiber

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Ingredients

• 1 cup dry quinoa
• 3 cups (from 4 ears) fresh corn kernels
• 1 can (15 oz), rinsed canned black beans
• 2 cups, halved cherry tomatoes
• 2 ripe avocado
• 1/2 small red onion
• 1/2 cup chopped fresh cilantro
• 3 lime
• 1/2 cup sour cream
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1.5 tsp kosher salt
• 1/3 cup crumbled cotija cheese

Instructions

1. 1Rinse the quinoa under cold water, then combine it with water in a medium saucepan and bring to a boil over high heat.
2. 2Reduce heat to low, cover, and simmer until the quinoa is tender and the little rings appear, about 15 minutes; fluff with a fork and let cool slightly.
3. 3Heat a large cast-iron skillet over medium-high until very hot, add the olive oil, then scatter in the fresh corn kernels in a single layer.
4. 4Let the corn sit undisturbed for 2 to 3 minutes so the bottoms char and blister, then stir and continue cooking until many kernels are deep golden and smoky, about 5 minutes total.
5. 5Season the charred corn with chili powder, cumin, and salt while still in the hot pan so the spices bloom.
6. 6In a small bowl whisk the sour cream with the juice of two limes and salt until smooth and pourable to make the crema.
7. 7Dice the red onion finely and halve the cherry tomatoes; fold both into the warm quinoa along with the rinsed black beans and most of the cilantro.
8. 8Divide the quinoa mixture among four bowls, top with the charred corn, sliced avocado, remaining cilantro, and crumbled cotija.
9. 9Drizzle each bowl generously with lime crema and finish with an extra squeeze of fresh lime so the flavors stay bright and lunch-ready.