Step 1

For the quinoa, place rinsed quinoa in a pan over medium heat. Toast it until it is golden brown and has a nutty aroma. Adjust heat to medium-low, then add water, and bay leaves. Cook, covered with the lid vented, for 20 minutes. Turn off heat and leave covered for two minutes; add ground cumin, and salt to taste, then fluff with a fork or wooden spoon. Remove leaves before serving.

Step 2

While the quinoa is cooking, preheat your grill over medium-high heat. While it is preheating, soak the corn (with husks) in water for 5-10 minutes. (Assemble the coleslaw while you wait) Once hot, place corn and pasilla peppers on the grill, blackening on all sides (about 10 to 15 minutes).

Step 3

Once grilled, you can remove the corn husks, carefully and put the corn straight on the grill, if you prefer. Place peppers in a bowl and cover it with a plate, to steam them. Once they've cooled slightly, use the back of a knife to scrape off the skin, then remove seeds and stems, and slice into thin strips. Cut corn cobs into fourths, then top with the optional vegan butter and spices to your preference.

Step 4

While the corn is soaking, prep the coleslaw. In a medium or large mixing bowl, place coleslaw mix, vegan mayo, vinegar, agave, salt, pepper, onion powder, and parsley. Toss until combined and refrigerate until ready to assemble.

Step 5

Lastly, to make the beans, in a small pot over medium heat, place white beans, BBQ sauce, and red onion. Bring to a simmer and cook for 5 to 7 minutes or until everything is heating through and the onions have soften slightly. Divide quinoa, corn, sliced peppers, coleslaw, and beans between four bowls and serve. Add a few lime slices for squeezin', and enjoy!