Toasted Quinoa with Roasted Corn, Black Beans and a Chili-Lime Dressing Recipe

Name: Toasted Quinoa with Roasted Corn, Black Beans and a Chili-Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups frozen corn kernels; 2 tablespoons quinoa; 3 tablespoons fresh squeezed lime juice; 1 tablespoon brown sugar; 1 tablespoon extra-virgin olive oil; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; Sea salt; One 14-ounce can of black beans, drained and rinsed; Cilantro leaves, for garnish

Servings: persons

2 1/2 cups frozen corn kernels
2 tablespoons quinoa
3 tablespoons fresh squeezed lime juice
1 tablespoon brown sugar
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon chili powder
Sea salt
One 14-ounce can of black beans, drained and rinsed
Cilantro leaves, for garnish

1
Preheat the oven to 400.
2
Place the corn kernels on a baking tray in a single layer.
3
Roast in the oven for 20-25 minutes, or until many kernels are brown and some have dark brown spots, turning halfway.
4
Remove from the oven and set aside to cool.
5
To make the dressing, whisk together the lime juice, brown sugar, extra-virgin olive oil, cumin and chili powder in a small bowl.
6
Add salt to taste.
7
Add quinoa to a small frying pan over medium-high heat.
8
The quinoa will begin to make a popping sound.
9
Continue to cook, shaking the pan frequently, for about 2 more minutes, or until it is fragrant and light brown.
10
To assemble the salad, place the roasted corn, toasted quinoa and black beans in a large bowl.
11
Toss with the dressing to coat.
12
Taste for seasoning and add more salt if necessary.
13
Garnish with cilantro.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups frozen corn kernels, 2 tablespoons quinoa, 3 tablespoons fresh squeezed lime juice, 1 tablespoon brown sugar, and more.

Yes, Toasted Quinoa with Roasted Corn, Black Beans and a Chili-Lime Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Toasted Quinoa with Roasted Corn, Black Beans and a Chili-Lime Dressing

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