Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Juice the
Lime (1)
into a small bowl.
Step 3
In a small saucepot over medium-high heat, bring
Water (360 mL)
to a boil. Add the
Red Quinoa (115 g)
,
McCormick® Garlic Powder (3 g)
,
Salt (2 g)
and only HALF of the lime juice and HALF of the
Chili Powder (as needed)
. Stir to combine.
Step 4
Return to a boil. Reduce heat to low, cover and let simmer for 20 minutes. Remove from heat, fluff with a fork and keep warm for plating.
Step 5
Meanwhile, peel the
Sweet Potato (1)
and cut into 1/2 inch diced pieces; place in a large bowl. Add the remaining
Chili Powder (as needed)
,
Ground Cumin (as needed)
,
Salt (2 g)
,
Olive Oil (15 mL)
. Toss until well combined.
Step 6
Place on a sheet pan lined with parchment paper and roast in the oven for 20 minutes until tender and cooked through.
Step 7
Remove the leaves from the
Fresh Cilantro (9 g)
and discard stems. Rough chop the cilantro leaves and add to the food processor. Add the
Greek Yogurt (240 g)
,
Honey (20 g)
, a pinch of
Salt (to taste)
and the remaining lime juice. Blend until well combined.
Step 8
Slice the
Corn Cob (1)
and set aside. Strain and rinse the
Black Beans (1 can)
in a colander; hold for plating.
Step 9
Heat a medium sauté pan over high heat and add
Olive Oil (15 mL)
. When the oil is hot, add the corn and sauté for 3 to 5 minutes; until golden brown.
Step 10
In the center of two bowls, place the quinoa. Top each serving with corn, roasted sweet potatoes and black beans. Drizzle with the cilantro crema. Serve and enjoy!
