Grilled Poblano & Corn Quinoa with Cilantro Lime Dressing

This one was a serious wow. The fresh veggies, the bright flavors, the balance of spice, the heartiness of the quinoa and beans. This recipe is pure summer perfection. And we plucked the first full size Carolina Gold tomato from our garden to use in place of the cherry tomatoes. It was delicious! I doubled the avocado, because I love avocado so very much, but other than that and a very extra shakes of hot sauce, I wouldn’t change a thing.

Grilled Poblanos Corn Black Beans and Quinoa with Cilantro Lime Dressing

Grilled Poblano & Corn Quinoa with Cilantro Lime Dressing
via flourishing foodie

1 cup dry black beans
2 corn cobs, grilled
1-2 tablespoons butter
2 poblano peppers, grilled
1 cup dry quinoa
2 avocado, chopped
1 cup cherry tomatoes, halved

1 cup cilantro leaves, chopped
1 cup plain Greek yogurt
1/2 cup olive oil
1 lime, squeezed
1 tsp honey
1 tsp salt
2 tsp Tabasco Green Pepper Sauce

queso fresco or cotija cheese
chopped cilantro
hot sauce
lime juice
salt and pepper

Soak the beans overnight in cold water, or in very hot water for 2 hours. Rinse the beans, and then bring them to a boil in a medium saucepan. Once the beans have begun to boil, reduce the heat to medium and boil for 1 hour. Drain and set to the side. Or you could use canned black beans for convenience.
Shuck the corn, rub with butter, and then wrap in tin foil. Wash the poblano peppers. Turn the barbecue/grill to high. Place the corn on the grill and close the lid. Cook for 15 – 20 minutes. Remove a piece of corn and lift back the tin foil to check for black grill marks. If the corn looks sufficiently cooked, flip, and cook on the opposite side for 10 minutes.
A few minutes before you are ready to remove the corn, place the peppers directly on the grill. Grill until black, rotating after a few minutes. Remove the corn and the peppers from the grill. Place the peppers into a plastic bag to loosen the skins. Once cooled, removed the skins, break open, and then remove the center stem and seeds. Chop the pepper and set to the side. Let the corn cool in the tin foil.
Wash and rinse the quinoa thoroughly to remove any bitter flavor. Place the quinoa and 2 cups of water into a medium saucepan and bring to a boil. Cover with a lid and reduce the heat to low. Simmer until all of the water has evaporated. Fluff with a fork.
While the quinoa is cooking, wash and pat dry the cilantro. Remove the leaves from the stems and chop. Place the leaves into a food processor or blender and puree. Add the yogurt, olive oil, lime juice, honey, salt, and Tabasco. Taste and adjust seasonings as necessary. Remove the corn from the tin foil, and slice off the kernels.
In a large bowl, combine the black beans, corn, poblano peppers, quinoa, avocado and tomatoes and toss. Either add the dressing to the bowl, or plate and then drizzle the dressing on top. Add queso fresco, chopped cilantro, hot sauce, and lime juice as a garnish.

image via my iphone


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