Ingredients
6
6 servings
- •2 cups chicken broth
- •1 cup uncooked quinoa
- •1 cup frozen corn
- •1 tablespoon lime juice
- •1 teaspoon red wine vinegar
- •lime, zested
- •0.5 teaspoon ground cumin
- •2 tablespoons avocado oil
- •1 (15 ounce) can black beans, drained
- •1 small red bell pepper, seeded and chopped
- •1 small red onion, chopped
- •0.25 cup chopped fresh cilantro
- •salt and ground black pepper to taste
Instructions
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutritional Facts
Per 6 servings
- Calories: 250
- Carbohydrate: 38g
- Fat: 7g
- Fiber: 8g
- Protein: 10g
- Sugar: 2g
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