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Summer Vegetable and Black Bean Grain Bowls
with pineapple salsa

Active: 45 min Total: 45 min
Topped with Sriracha mayonnaise and fresh pineapple salsa, these hearty vegetarian grain bowls include the same bold flavors as tonight's original meal.
Tags
Proteins
Cuisines

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

Nutrition Facts

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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!

Nutrition Facts

Amount Per Serving
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