Corn & Black Bean Quinoa Bowl

The Foodies' KitchenJanuary 25, 2019

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As we’ve done previous years, during the first weeks of the year, we love to get back on track after, and even look forward to it. And yes, it can be tiring listening and reading this everywhere, but… if you get used to eating healthy year round, it will be much easier for you to get back on track without feeling any guilt after the holidays.

We wanted to spice up our work lunches while preparing dinner. Doesn’t seem like it makes sense but if you’re making dinner why not double the recipe so you have next day’s lunch ready to go? Win-win. To hop into the healthy wagon, we’re trying to do some #meatlessmonday recipes and this recipe is perfect to give it a try.

Batch cook quinoa during the weekend, as well as a few additional ingredients like corn and black beans, and it will be so easy to throw everything together. At home we had Black Bean Soup from a few days ago, so the black beans came from there, and with our weekly veggie soup, we had cooked corn husks that we just had to slice the corn off the cob. Two of our ingredients ready at once. To make it more like a salad, add lettuce, avocados, spice it up with cumin, salt and pepper, and finish with a healthy squeeze of lime juice. It truly brings everything together. If you want to make it easier, you can purchase canned black beans and corn as well.

Over at Almacenes Siman you can find not only colorful bowls, but also top quality glass food storage containers that will keep your food in top condition ’til you get to enjoy it at the office. Our tip: buy 2 or 3 glass containers exactly the same so if a recipe yields a few extra servings, you can do meal prep for a couple of days.

Helga & Kitty

Corn & Black Bean Quinoa Bowl

Adapted from Simply Quinoa
Yields: 2 servings

Ingredients:
1 cup cooked quinoa
3 tablespoons of black beans, drained and rinsed
3 tablespoons fresh corn
1 celery stalk
⅛ teaspoon cumin
¼ teaspoon salt
pepper to taste
juice of 1 lime
½ heads of romaine lettuce

Instructions:

Chop the celery stalk into small cubes, cut the corn off from cob, drain and rinse the black beans and add them to a medium-sized bowl.
Add the quinoa, salt, pepper, and cumin. Mix with a spoon until combined.
Chop the lettuce, and place as a base in the two bowls (or glass containers), and divide the quinoa mix into both as well.
To serve, add half an avocado and garnish with lime wedges. Seal the containers, and refrigerate until serving.

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