Black Bean, Corn + Avocado Bowl

ingredients -makes 2

1 can black beans, rinsed
1 ear of corn, shucked
1 avocado, peeled and cubed
1 lime
3 tablespoons olive oil
1/2 cup quinoa, cooked
1/2 cup brown rice, cooked
sea salt + black pepper
for garnish

1/2 red onion, chopped
handful of cilantro, chopped
1 jalapeno, deseeded and chopped
preparation

1. Pre-heat a grill (or grill pan) over medium high heat. Place corn on grill and cook for about a minute on each side, until nicely charred all around. When cool, carefully slice off the kernels into the bowl.

2. Add the black beans and avocado to the corn. Drizzle the olive oil and squeeze the juice of one lime over the top. Mix and season with salt and pepper to taste.

3. Place equal amounts quinoa and brown rice into two serving bowls or sealable food containers. Add the bean mixture over the top.

4. Place all the garnish ingredients in a small bowl and sprinkle over the bowls to your liking.

Perfectly Cooked Quinoa

ingredients -makes 3 cups

1 cup quinoa
1 3/4 cup water
sea salt
preparation

1. Rinse or soak the quinoa before cooking.

2. Place the quinoa, water and a hearty pinch of salt in a large pot over high heat. Bring to a boil, then lower the heat to a simmer. Cover and cook for about 15 minutes until all of the liquid is absorbed (but the quinoa is still wet) and the germs have begun to spiral.

3. Turn off the heat, place a dry paper towel between the pot and the lid, and let sit for at least 5 minutes. Fluff with a fork before serving.

Tuna Tomato Bowl

ingredients - makes 2

1 small jar good-quality tuna
1 14-oz can plum tomatoes
2 anchovies, chopped
1 1/2 cloves garlic, minced
4-6 pitted Nicoise olives
1/2 pinch red chili flakes
10 French beans, trimmed
1/2 cup quinoa, cooked
1/2 cup brown rice, cooked
olive oil
sea salt + black pepper
preparation

1. Coat a large frying pan with olive oil and add the garlic and red chili flakes. Cook for a minute until soft and fragrant, then add the anchovies and stir until they start to melt. Add the olives, crushing them gently with the back of a wooden spoon. Add the canned tomatoes and bring the heat down to a simmer. Cook for about 20 minutes.

2. Prepare an ice bath by filling a large bowl with equal parts ice and water. Bring a medium pot of water to a boil. Add a large pinch of salt and the French beans. Cook for about 3 minutes. Drain and place in the ice bath for about a minute. Drain and set aside.

3. Place equal amounts quinoa and brown rice into two serving bowls or sealable food containers. Top with a large dollop of tomato sauce. Flake three to four large pieces of tuna into each bowl. Divide French beans into each bowl. Season with salt and pepper to taste and a drizzle of olive oil on top if desired.

via:http://www.goop.com/