Ingredients
4
4 servings
- •1 cup quinoa, rinsed
- •1 ½ cups water, or vegetable broth
- •1 ¼ cups salsa
- •1 tablespoon cumin
- •15 oz black beans, 1 can, drained and rinsed
- •1 cup frozen corn, defrosted
- •salt, to taste
- •olive oil, to taste
- •1 avocado, mashed
- •1 clove garlic, minced
- •2 teaspoons lemon juice
- •3 tablespoons olive oil
- •salt, to taste
- •pepper, to taste
- •4 tablespoons water
- •tortilla, to serve, optional
Instructions
- In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
- Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
- Add in black beans, corn, salt, and olive oil, and stir until combined.
- For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
- Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
- Portion out into 4 containers and refrigerate for up to 5 days.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 519
- Carbohydrate: 60g
- Fat: 26g
- Fiber: 15g
- Protein: 15g
- Sugar: 4g
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