Ingredients
Serves: 6-8 portions
- 1 cup quinoa
- 2 cups water
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained and rinsed (or 3 ears of corn, corn kernels removed)
- ½ red onion, diced
- 2 cups purple cabbage, chopped
- 1 cup cherry tomatoes, chopped
- 1 yellow bell pepper, chopped
- 1 bunch cilantro, stems removed and roughly chopped
- 2 limes, juiced
- 2 Tbsp. olive oil
- ½ tsp. sea salt
- ½ tsp. black pepper
- 1 avocado, diced
Directions
- Add water to a medium saucepan and bring to a boil. Add quinoa, reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, let sit for 5 minutes, uncover and fluff with a fork. Let cool slightly.
- To a large bowl add black beans, corn, red onion, purple cabbage, tomatoes, and cilantro. Stir in cooked quinoa and mix well.
- Add lime juice, olive oil, sea salt, and black pepper. Stir well.
- Top with avocado, serve, and enjoy!
