Zesty Corn Elote Quinoa Bowl
Indulge in the vibrant flavors of this Zesty Corn Elote Quinoa Bowl, inspired by the beloved Sweetgreen menu item. This delightful dish features a hearty base of quinoa topped with sweet charred corn, crisp romaine, and colorful red cabbage. Finished with creamy goat cheese, fresh tomatoes, and zesty radishes, each bite is a harmonious blend of texture and taste. Drizzled with a homemade romesco dressing, this bowl is not only visually appealing but also packed with nutrients. Perfect for meal prep or a refreshing dinner, it’s a dish you’ll want to share with family and friends!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
quinoa
1/2 cup (rinsed)
kosher salt
to taste
black pepper
to taste (freshly ground)
olive oil
4 tablespoons (divided)
corn
2 ears (kernels only, about 2 cups)
romaine lettuce
1 heart (chopped crosswise into 3/4-inch pieces)
red cabbage
2 cups (shredded (about 7 ounces from 1/4 medium head))
cherry tomatoes
6 ounces (halved (about 16 tomatoes))
fresh goat cheese
3 ounces (crumbled (about 1/3 cup))
radishes
2 (thinly sliced into matchsticks)
tortilla chips
for serving
lime wedge
for serving
cilantro leaf
for serving
red bell pepper
1 medium (cored, seeded, and roughly chopped)
mayonnaise
2 tablespoons
nuts
3 tablespoons (toasted (such as walnuts, hazelnuts, or almonds))
sherry wine vinegar
1 1/2 tablespoons
garlic
1/2 clove (grated)
Instructions
1
Start by cooking the quinoa. Combine quinoa, a generous pinch of kosher salt, and 1 cup of water in a medium pot. Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 12 minutes. After 12 minutes, remove the lid and cook for an additional 4 minutes, stirring occasionally until the water is fully absorbed and the quinoa is tender yet slightly al dente.
2
While the quinoa is cooking, heat a large cast iron skillet over high heat until it's smoking hot. Add 2 tablespoons of olive oil, swirling to coat the pan. Add in the corn kernels, season with salt and freshly ground black pepper, and toss to coat. Cover with a lid or another skillet to prevent splatter. Cook, stirring occasionally, until the corn is beautifully charred, approximately 3 minutes. Transfer the charred corn to a plate and set aside.
3
In two serving bowls, layer the chopped romaine lettuce, shredded red cabbage, halved cherry tomatoes, crumbled goat cheese, and sliced radishes.
4
Crumble tortilla chips on top of the salad, garnish with lime wedges and fresh cilantro leaves. Set aside until you make the romesco dressing.
5
For the romesco dressing, preheat a cast iron skillet over high heat. Add 2 tablespoons of olive oil, swirl to coat, and then add the chopped red bell pepper. Season lightly with salt and pepper and cook until the peppers are charred and softened, about 6 minutes. Remove from heat and let cool slightly.
6
In a blender, combine the cooled red bell peppers, remaining olive oil, mayonnaise, toasted nuts, sherry wine vinegar, grated garlic, and 1.5 tablespoons of water. Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
7
Drizzle the romesco dressing over the salads and serve immediately, enjoying the vibrant and fresh flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Corn Elote Quinoa Bowl?
It is a nutrient-packed bowl inspired by Sweetgreen, featuring quinoa, charred corn, and a homemade romesco dressing.
What are the key ingredients?
Key ingredients include quinoa, corn, romaine, red cabbage, cherry tomatoes, goat cheese, and radishes.
How do I prepare the quinoa?
Boil 1/2 cup rinsed quinoa with salt in 1 cup water, simmer for 12 minutes, then cook uncovered for 4 minutes.
How should the corn be cooked?
Char the corn in a smoking hot cast iron skillet with olive oil for about 3 minutes.
What is the base of the bowl?
The base consists of quinoa, chopped romaine lettuce, and shredded red cabbage.
What cheese is used in this recipe?
This recipe uses 3 ounces of crumbled fresh goat cheese.
How do I make the Romesco dressing?
Blend charred red bell peppers, olive oil, mayonnaise, toasted nuts, sherry vinegar, and garlic.
Which nuts are best for the dressing?
You can use toasted walnuts, hazelnuts, or almonds for the dressing.
Is the recipe vegetarian?
Yes, this recipe is vegetarian as written.
How do I char the red bell peppers?
Sauté chopped red bell peppers in olive oil over high heat for about 6 minutes until charred and softened.
What provides the crunch in this bowl?
Crumbled tortilla chips and sliced radishes provide a satisfying crunch.
How do I prepare the radishes?
Thinly slice two radishes into matchsticks.
How many tomatoes do I need?
Use 6 ounces of cherry tomatoes, which is roughly 16 tomatoes halved.
What type of vinegar is used?
The recipe calls for 1.5 tablespoons of sherry wine vinegar.
How do I prepare the romaine lettuce?
Chop one romaine heart crosswise into 3/4-inch pieces.
How much quinoa do I need?
You need 1/2 cup of rinsed quinoa.
Can I use frozen corn?
While fresh corn is preferred, you can use frozen corn kernels as long as they are charred well in the skillet.
How much olive oil is used?
A total of 4 tablespoons of olive oil is used, divided between the corn, peppers, and dressing.
What is the serving suggestion?
Layer ingredients in two serving bowls and drizzle with the prepared romesco dressing.
How do I garnish the bowl?
Garnish with lime wedges and fresh cilantro leaves.
What kind of cabbage is used?
The recipe uses 2 cups of shredded red cabbage.
How do I blend the dressing?
Use a blender to combine the charred peppers and other dressing ingredients until smooth and creamy.
Can I make this for meal prep?
Yes, it is excellent for meal prep; just keep the dressing and chips separate until serving.
How long does it take to char the corn?
It takes approximately 3 minutes in a smoking hot skillet.
What is the texture of the quinoa supposed to be?
The quinoa should be tender yet slightly al dente.
Do I cook the corn covered or uncovered?
The corn should be covered with a lid or another skillet to prevent splatter while charring.
How much garlic is needed?
You only need 1/2 a clove of grated garlic for the dressing.
Is the dressing creamy?
Yes, the mayonnaise and blended nuts give the romesco dressing a smooth and creamy texture.
What type of skillet is best?
A large cast iron skillet is recommended for both the corn and the peppers.
Can I customize the toppings?
Absolutely, you can adjust the vegetables or toppings to suit your personal preference.