Grilled Corn and Quinoa Bowls

Vibrant bowls full of interesting flavors and textures! They are as delicious as they are healthy! Tender greens with nutty quinoa, sweet and crisp corn, creamy avocado and crunchy sunflower kernels. And the dressing! I could go on and on about the creamy green chile dressing! It’s tangy, a little spicy, bright and acidic! It is the perfect condiment to tie everything together!

Here’s what you need for the dressing:

This creamy buttermilk dressing is just what this salad needs! I love the flavor of roasted poblanos- nice and earthy with a bit of a kick (but not too much.) The sour cream and buttermilk cool down the heat of the chile and gives it a nice tang!

Start by roasting the poblano.

I make the dressing first so the flavors have plenty of time to marry before the bowls are ready.

Preheat the oven to 400 degrees. Drizzle the chile with a bit of oil and roast for around 15 minutes. It might take a bit longer depending on its size. You want to see some browning and blistering of the skin. Remove from the oven and allow to cool for a few minutes before handling. Remove the stem and seeds, as well as any of the skin that has come loose from the meat.

Purée the poblano with all of the other dressing ingredients until it is smooth.

Keep the finished dressing refrigerated until it is needed. Save yourself some time and make this up to 2 days ahead of time. Use any leftovers as dip for veggies!

Here’s what you need for the bowls:

Feel free to customize your bowls to your liking. You could use other grains instead of quinoa such as: farro, millet or brown rice. I like using tender baby greens, but you could substitute kale if you want something a bit heartier. Also, in place of the sunflower kernels, you could use pepitas or almonds or walnuts!

Make a paste with the spices and olive oil.

Stir together the cumin, chili powder and salt, then stir in the olive oil. Use a pastry brush to brush the spicy paste all over the corn.

Cook the corn on a hot grill or cast iron skillet.

Keep rotating the cobs so they get a nice even char on all sides.

Let them cool before handling, then use a sharp knife to remove the kernels.

Serve in a large bowl or divide into individual bowls and toss with the dressing.

Once you have your dressing ready and your corn and quinoa cooked, the rest is a breeze!

This bowl makes a hearty meal on its own or tasty side! When I want to add a bit more substance I top it with crumbled cotija or feta cheese and/or smoky shredded barbecue chicken!

Other recipes to try:

• Green Chile and Corn Quiche
• Grilled Corn and Summer Vegetable Salad
• Mexican Street Corn Chowder with Chorizo
• Mexican Street Corn Risotto
• Cheesy Roasted Zucchini and Corn Mash
• Miso Edamame Succotash