Mexican Street Corn Quinoa Bowl | Sysco Foodie
Ingredients Coconut Quinoa Citrus-Garlic Black Beans Charred Corn Your items have been added.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Saute pan
- Saucepan
- Stove
- Microplane
- Mixing bowl
- Spoon
- Plate
- Serving bowl
Ingredients
- 2½ pounds Mexican Street Corn Shrimp
- 2 avocados
- 1 cup Casa Solana Cotija cheese, crumbled
- 1 cup Imperial Fresh red bell pepper
- 8 Imperial Fresh lime wedges for garnish
- Coconut Quinoa
- 1 quart Jade Mountain canned coconut milk
- 2 cups Sysco International Imperial dry quinoa
- 1 teaspoon Imperial Fresh lime zest
- Citrus-Garlic Black Beans
- 2 Imperial Fresh garlic cloves, minced
- 2 cups Casa Solana black beans, drained and rinsed
- 2 tablespoons Sysco Natural lime juice
- 1 tablespoon Imperial Fresh cilantro, chopped
- 1 tablespoon Arrezzio Imperial olive oil
- 2 teaspoons Imperial Fresh orange zest
- Charred Corn
- 2 cups fresh corn kernels
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