I love a big bowl of goodness. I especially love when that goodness includes beans and salsa. There’s never a bad time for rice, beans, and salsa. This healthy bowl uses quinoa instead of rice to amp up the protein, black beans, and a homemade corn salsa that is an easy and delicious way to freshen up a staple meal like this one.
The corn salsa is spicy from the jalapeno and sweet from the corn. I used canned corn but you could also use corn cut off the cob, either steamed or grilled! I made the salsa a day ahead and let it marinate in its juices overnight.
You could double this recipe and bring it to work as a healthy and satisfying lunch every day of the week!
1 8oz can corn
3 plum tomatoes, diced
1 jalapeno pepper, de-seeded and diced
1/4 cup diced red onion
1/4 cup chopped cilantro
juice of 1/2 lime
1 tsp salt
2 cups cooked tri-color quinoa
1 can black beans, drained and rinsed
1/2 cup diced green bell pepper
1/4 cup diced red pepper
1 clove garlic, minced
1 Tbsp sofrito
1 tsp hot sauce
1/2 avocado sliced
1 tomato, sliced
sprigs of cilantro
Assemble the corn salsa by adding all the ingredients to a bowl. Set aside and let sit for an hour.
In a small saucepan over medium heat, add garlic, red onion, green pepper, and sofrito. Cook for 2 minutes and then add black beans, hot sauce, and 1/4 cup water and bring to a simmer. Allow to simmer gently for 8-10 minutes. Remove from heat and serve over quinoa, along with slices of avocado, slices of tomato, corn salsa, fresh cilantro leaves, and lime wedges.