Elote-Charred Corn & Black Bean Quinoa Lunch Bowls

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 cup dry quinoa
• 3 cups fresh corn kernels
• 1 can (15 oz), rinsed canned black beans
• 2 medium avocado
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 3 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 cup chopped fresh cilantro
• 4, sliced green onions
• 1 tsp kosher salt
• 1 tbsp olive oil

Instructions

1. 1Rinse the quinoa under cold water, then cook it in a small saucepan with water and salt according to package directions until fluffy and the liquid is absorbed, about 15 minutes; fluff with a fork and let cool slightly.
2. 2Heat a large cast-iron skillet over medium-high until very hot. Add the olive oil and corn kernels in a single layer; cook undisturbed for 2 minutes so the bottoms char, then stir and continue until kernels are blistered and sweet, 4–5 minutes total.
3. 3In a large mixing bowl whisk together the mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, and half the salt until smooth and pourable.
4. 4Add the warm charred corn, rinsed black beans, cooked quinoa, most of the cilantro, and green onions to the bowl. Toss gently until every grain is coated in the creamy elote-style dressing.
5. 5Taste and adjust seasoning with remaining salt or extra lime. Divide the mixture among four meal-prep containers or bowls.
6. 6Just before serving, dice the avocados and nestle them on top of each bowl so they stay bright green.
7. 7Sprinkle generously with crumbled cotija and the remaining cilantro.
8. 8Pack with a lime wedge on the side for a fresh squeeze at lunch; the bowls keep well refrigerated up to 3 days if avocado is added day-of.