Special Recipes

Ingredients

1 cup cooked quinoa
3 ears corn
1 red pepper
1 yellow pepper
1 cup cherry tomatoes
1 15-oz. can black beans, drained and rinsed
1 jalapeño, seeded and finely chopped
juice of 1 lime
1/4 cup cilantro, finely chopped
5 ounces queso fresco
1 avocado, sliced
salt and pepper to taste

Method

1. Grill corn, red pepper, yellow pepper and cherry tomatoes on a grill heated to high heat until they start to char. Remove from grill and set aside to cool. Once cool, remove kernels from cob, dice peppers and cut tomatoes in half.
2. This can also be done on the stovetop. Before cooking, remove the corn kernels from the cob, slice the peppers and cut the cherry tomatoes in half. Add a bit of oil to a skillet and turn to high heat. Add veggies and sauté until they start to blister. Remove from heat and set aside until cool.
3. Add cooked quinoa, blistered veggies, black beans and jalapeño to a medium bowl and stir to combine. Add the juice of 1 lime, chopped cilantro and salt, and pepper to taste.
4. Top with queso fresco and avocado and serve!