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Week of 7/23/18

Summer Vegetable and Black Bean Grain Bowls
with pineapple salsa

Active: 45 min Total: 45 min
Original GF Paleo Vegetarian
Summer Vegetable and Black Bean Grain Bowls
Topped with Sriracha mayonnaise and fresh pineapple salsa, these hearty vegetarian grain bowls include the same bold flavors as tonight's original meal.
Tags
Low Calorie, Minimal Heat Required
Proteins
Beans, black
Cuisines
American
Save recipe
59

Ingredients

Metric
Servings:
4
Summer Vegetable and Black Bean Grain Bowls:
  • Quinoa, uncooked - 2/3 cup
  • Stock, any type - 1 1/3 cup
  • Jalapenos - 1 , diced
  • Shallots - 2 cloves , diced
  • Green beans - 12 oz , 1” / 2.5 cm pieces
  • Corn kernels, fresh or frozen - 1 cup
  • Pineapple, fresh - 1 cup , finely diced
  • Vinegar, rice - 2 tsp
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
Sriracha Mayo:
  • Mayonnaise - 6 Tbsp
  • Sriracha - 2 tsp (sub any hot sauce)
  • Lime juice - 1 tsp

Prep

  1. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Make Sriracha mayo - Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
  3. Jalapenos / Shallots / Green beans - Prep as directed. Combine jalapenos and shallots in one container. Store green beans in a separate container. (Can be done up to 5 days ahead)
  4. Corn - If using fresh corn, slice off cobs. (Skip if using frozen corn) (Can be done up to 5 days ahead)
  5. Pre-cook green beans - Place green beans in a microwave safe container. Cover with a damp paper towel and microwave on high until bright green and tender, 4 to 5 minutes. (Can be done up to 5 days ahead)
  6. Pineapple - Finely dice pineapple. (Can be done up to 2 days ahead)
  7. Make salsa - Combine pineapple with jalapenos, shallots, and rice vinegar.
  8. Beans - Drain and rinse.

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Make

  1. Heat a skillet over medium-high heat. Add cooking oil and then green beans and corn. Saute until tender, 1 to 2 minutes. Add black beans and saute just until heated through, ~1 minute more.
  2. If quinoa was made ahead, reheat in the microwave just to take the chill off.
  3. Assemble grain bowls by dividing quinoa and then green bean / corn / black bean mixture between serving bowls. Top with pineapple salsa and drizzle with Sriracha mayo. Enjoy!

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