Charred Corn & Black Bean Quinoa Lunch Bowls

Charred corn brings a smoky-sweet edge borrowed from street-side grills across the Americas. Tossed with quinoa, black beans, lime, and cotija, this lunch bowl leans on that quick skillet sear for deep flavor without fuss.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 16g protein
• 62g carbs
• 20g fat
• 12g 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
• 2 lime
• 1/2 cup chopped fresh cilantro
• 1/2 cup crumbled cotija cheese
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 2 tbsp hot honey

Instructions

1. 1Rinse the quinoa under cold water, then cook it in a small saucepan with water according to package directions until the grains are fluffy and the little rings appear, fifteen minutes; fluff with a fork and let cool slightly.
2. 2Heat a large cast-iron skillet over medium-high until very hot; add the corn kernels in a single layer and let them sit undisturbed for three minutes so they develop deep char marks.
3. 3Stir the corn, add a drizzle of olive oil, chili powder, smoked paprika, and salt, then continue cooking another two minutes until fragrant and blistered in spots.
4. 4In a large mixing bowl combine the warm quinoa, charred corn, rinsed black beans, and halved cherry tomatoes; squeeze the juice of one lime over everything and toss gently.
5. 5Taste and adjust salt, then divide the mixture among four meal-prep containers or bowls.
6. 6Just before serving or packing, dice the avocados and nestle them on top of each bowl along with crumbled cotija and chopped cilantro.
7. 7Drizzle each portion with hot honey and the remaining lime juice so the sweet heat hits the creamy avocado and salty cheese.
8. 8Seal the containers and refrigerate up to four days; the flavors improve overnight and the bowls stay fresh for grab-and-go school or office lunches.