Mexican Street Corn Quinoa Bowl

Directions Print

Coconut Quinoa

1. Heat coconut milk, quinoa and lime zest to a simmer in a saucepan over medium-high heat. Reduce heat to low; cover and cook until all liquid is absorbed, about 15 minutes. Makes about 6 cups.

Citrus-Garlic Black Beans

2. Toss all ingredients in a bowl. Makes about 2½ cups.

Charred Corn

1. Heat oil in a sauté pan over medium-high heat. Add corn; cook until charred, about 5 minutes, stirring occasionally. Makes about 2 cups

To Serve

1. deep-fry a portion of Mexican Street Corn Breaded Shrimp at 350°F until golden brown and opaque throughout, about 4 minutes. Serve a portion of coconut quinoa topped with a portion of each citrus-garlic black beans and charred corn, Mexican Street Corn Breaded Shrimp, avocado, cheese and pepper; garnish with lime wedges.