Topped with Sriracha mayonnaise and fresh pineapple salsa, these hearty vegetarian grain bowls include the same bold flavors as tonight's original meal.
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)
Make Sriracha mayo - Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
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)
Corn - If using fresh corn, slice off cobs. (Skip if using frozen corn) (Can be done up to 5 days ahead)
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)
Pineapple - Finely dice pineapple. (Can be done up to 2 days ahead)
Make salsa - Combine pineapple with jalapenos, shallots, and rice vinegar.
Beans - Drain and rinse.
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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.
If quinoa was made ahead, reheat in the microwave just to take the chill off.
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!