Heirloom Tomato, Quinoa, and Cilantro Bowl

End of Summer Never Tasted so Good!

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Looking for a healthy meal after too much summer celebrating?  The end of summer and welcoming of fall brings some great garden goods ripe and ready to take advantage of, right about now.  We had these gorgeous heirloom tomatoes (one of my favorite summer goodies) in our garden just screaming to be eaten.  Cleaning out my cabinet I found some quinoa and black beans, thrown together with seasonal grilled sweet corn, fresh organic cilantro and jalapeño, out of the garden, topped with avocado makes for a delicious, vegan meal packed with protein and plenty filling. Did I mention how quick and easy it is?  We’ve decided it’s defiantly going to be a staple in the summer rotation from here on out.

What You Need 

makes 3 servings, takes about 20 minutes

(feel free to add any veggies out of your garden, grilled zucchini and squash would be great additions)

2 ears of organic corn, grilled (can also boil)

1 cup organic quinoa

2 cups veggie broth

1 clove garlic

1 TBL olive oil

1 15 oz can black beans

1 avocado

2-4 heirloom tomatoes, depending on size

Dressing 

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1 cup fresh cilantro

1 TBL white wine vinegar

1/4 cup olive oil

1-2 garlic cloves 1/4 cup lime juice (roughly 1 1/2-2 limes)

lime zest ( a little goes a long way)

1/2 jalapeño

salt and pepper to taste

What To Do 

Both boiling and grilling corn takes about 20 minutes (don’t forget to add in extra time for water boiling if going with this method).  Quinoa also takes about 20 minutes.  Get the corn good and going then start your quinoa to give you a little cool down time for cutting the corn.  For the quinoa, pour a little olive oil in the your sauce pan with a clove of minced garlic.  After rinsing your quinoa really well, toast in the olive oil for about a minute, add the veggie broth and bring to a boil, reduce heat to lowest setting, cover and cook for about 15 minutes.  Check your grilling corn and rotate.

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Get the rest of your prep work done, chop tomatoes, avocado and make dressing.  For the dressing throw everything in a food processor or blender and mix until everything is well chopped and mixed but still have chunks of cilantro.

Since the corn was started a little before the quinoa it should be finished a little before, bring inside so can cool enough  to cut off the stock.  Canned beans only take about 5 minutes to heat, I like to add a little chili powder and salt to mine, but this dish is super flavorful, so seasoning your beans is optional.  I suggest to turn the beans on right as the quinoa is finishing, keep the lid on the quinoa to keep warm.  While the beans are heating cut the corn.  Now all that’s left to do is assemble! Top with some extra cilantro for garnish and if you like spicy, some chopped jalapeño.

That’s it!!  Easy peasy!  Quick and healthy meal to start the school year off.


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