Mesa Bowl Recipe
toasted quinoa, arugula, kale, avocado buttermilk dressing, vine ripened tomatoes, roasted sweet corn, black beans, grilled red onion, chile jicama, avocado, toasted pepitas, lime
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Ingredients
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Mesa Bowl Ingredients
Method
Preparation Directions
- 1
Toast the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
- 3
Roast the Corn
In a skillet, roast the sweet corn over medium-high heat until slightly caramelized, about 5-7 minutes.
- 4
Mix the Dressing
In a bowl, mix buttermilk with lime juice, salt, and pepper to taste. Adjust seasoning as desired.
- 5
Assemble the Bowl
In a large bowl, combine toasted quinoa, arugula, kale, black beans, roasted corn, grilled red onion, jicama, and avocado. Drizzle with buttermilk dressing and top with toasted pepitas. Serve immediately.
