A high-protein vegetarian power bowl ‘base’ for quick weeknight dinners. Simple and versatile.
Course Main Dishes
Cuisine American
Keyword Dairy-Free, Gluten-free, Vegetarian
Essential Ingredient Quinoa
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 6cups
Calories 282kcal
Ingredients
2earscorn on the cobor 1 c. corn kernels
1red bell pepperfinely diced
3cupscooked quinoacooled
1canblack beansrinsed and drained
1tablespoonfresh lime juice
2Tablespoonsred wine vinegar
1teaspoon ground cumin
1clovegarlicminced
1/2teaspoonchili powder
1/4cupextra virgin olive oil
1/2teaspoonsalt and pepperor to taste
2Tablespoonschopped fresh herbssuch as parsley, basil, oregano, dill or chives
Instructions
Cut the corn off the cob and place in a steamer or pan with tight fitting lid. Add a splash of water and steam on medium high heat for about 6 minutes. If your corn is very fresh and tender it may cook in under 5 minutes. Taste it!
If you are freezing this base, you will need to partially cook the red pepper to maintain the best texture. Add the pepper dice to the corn in the last few minutes of cooking and steam along with the corn. You can also sauté both vegetables in a bit of oil. Whichever is easier.
Transfer the vegetables to a large bowl and cool. Add the cooked quinoa and drained black beans. Stir to combine your power bowl base ingredients.
In a small bowl, whisk together the lime juice, vinegar, cumin, garlic, chili powder and olive oil. Add 1/2 teaspoon each of salt and pepper.
Pour the vinaigrette over the quinoa mixture and stir well to combine. At this point the base can be refrigerated for several days. Before serving, stir in chopped fresh herbs. Taste and adjust seasoning if desired, then build your power bowl!
Notes
Additional flavourings could be chopped preserved lemon or fermented vegetables.