Black Beans & Quinoa with Tomatillo Salad
This summer bowl is both hearty and light with black beans and quinoa paired with a colorful tomatillo salad.
Servings
Produce
Leek
1 0.5 Whole
Tomatillo Verde
3 1.5 oz
Cherry Tomato
4 2 oz
Shishito Pepper
1 0.5 oz
Bell peppers (Organic)
1 0.5 Whole
Cucumber
1 0.5 Whole
Yellow Corn
2 1 Whole
Potato
10 5 oz
Basil
1/4 0.125 oz
Mint (Organic)
1/4 0.125 oz
Protein & more
Black beans
2 1 Can
Quinoa
1 0.5 cup
Pantry items
Sea salt
To Taste
Olive oil
2 1 tablespoon
Spice mix
Mexican Oregano
2 1 teaspoon
Ancho Chili Powder
2 1 teaspoon
Granulated Garlic
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Sweet paprika
1 0.5 tablespoon
Agave Lime Vinaigrette
Olive oil
2 1 tablespoon
Lime juice
1 1/2 0.75 tablespoon
Agave
2 1 teaspoon
Garlic
1 0.5 Clove
Sea salt
To Taste
Black pepper
To Taste
Prep ahead (optional)
a. Peel cucumber as desired and ¼” dice. b. Remove husks from tomatillos and ¼” dice. c. Trim stem end and seeds from bell pepper and ¼” dice. d. Remove husks from corn. e. Cut fingerling potatoes in half lengthwise. f. Slice cherry tomatoes in half. g. Trim stem ends off shishito peppers and thinly slice. h. Trim root and green part of leek and thinly slice white part only. i. Mince basil & mint leaves.
Instructions
1
Prep:
a. Preheat oven to 400º. Prepare a baking sheet with non-stick spray.
2
Cook quinoa and black beans:
a. In a medium saucepan over high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Add quinoa; stir immediately. Reduce heat to medium and cook until tender, about 12-15 minutes.
c. Drain black beans. Heat 1 tbsp olive oil in a small saucepan, then add black beans, spice mix, and ½ cup water. Cook until most of the water has evaporated and beans are heated through.
3
Roast potatoes and corn:
a. Add fingerling potatoes (halve lengthwise) to baking sheet. Drizzle with 2 tsp olive oil and season with ½ tsp salt and ¼ tsp black pepper. Toss to coat.
b. Brush corn cobs (remove husk) with olive oil and add to pan.
c. Roast for 20 minutes, or until potatoes and corn kernels are fork-tender. Check corn cobs at 12 minutes.
4
Assemble tomatillo salad:
a. When corn has cooled enough to handle, cut kernels from the cobs and add to a mixing bowl.
b. Add leek (remove root & green end, thinly slice white part), tomatillos (remove husks, ¼” dice), cherry tomatoes (slice in half), shishito peppers (remove stem ends & inner membrane, thinly slice), bell pepper (remove stem & inner membrane, ¼” dice), cucumber (peel as desired, ¼” dice), basil (mince leaves), and mint (mince leaves).
c. Drizzle agave lime vinaigrette over salad and toss well to combine. Salt to taste.
5
Serve:
a. Add quinoa to a bowl. Top with black beans. Serve roasted fingerling potatoes and tomatillo salad alongside. Pour a refreshing drink, and enjoy.
Chef's notes
If it’s too hot to turn on the oven, ½" dice the potatoes, season, and saute until fork-tender. Wrap corn cobs in damp paper towels and cook in the microwave for 3 minutes.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX