Street Corn Quinoa
Prep time
Cook time
Total time
Serves: 4
  • 1 cup Quinoa
  • 2 cups Chicken Stock
  • 1 Red Bell Pepper, chopped
  • ½ Red Onion, chopped
  • 1 cup Corn
  • 1 (15 oz) can Black Beans
  • 1 small Butternut Squash, cubed & roasted
  • Juice of 2 Limes (about ¼ cup)
  • 2 tbsp. Olive Oil
  • 1 tbsp. Taco Seasoning
  • ½ cup Cojita or Feta Cheese
  • Salt + Pepper, to taste
  1. Cook Quinoa or Super Grain Blend of choice according to packaged directions; substitute Chicken Stock or Broth for water.
  2. Roast Butternut Squash: Preheat oven to 400F. Cut Squash into cubes (cut off the skin!) and toss in a little Olive Oil and season with S + P. Roast on a baking sheet for 30 minutes. Set aside to cool.
  3. Roast Corn: Preheat oven to 450F. Remove husks and silks from corn and discard. Butter corn and wrap in foil. Roast on a cookie sheet for 25 minutes, turning once. Set aside to cool and then cut Corn off the cob.
  4. Chop and prep all remaining vegetables.
  5. In a large bowl, combine all ingredients and toss until well combined. Eat immediately or keep in an airtight container, refrigerated, for up to 5 days.
Recipe by Slice of Jess at