Ingredients
2
2 servings
- •2 tablespoons vegetable oil
- •3 cloves garlic, minced
- •1 jalapeño, minced
- •15 oz black beans
- •15 oz corn
- •3 roma tomatoes, diced
- •1 cup quinoa, rinsed
- •2 cups vegetable stock
- •1 tablespoon chili powder
- •2 teaspoons cumin
- •1 teaspoon salt
- •1 teaspoon pepper
- •1 avocado, cubed
- •1 lime, juiced
- •fresh cilantro, to garnish
Instructions
- Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
- Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
- Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 911
- Carbohydrate: 145g
- Fat: 27g
- Fiber: 29g
- Protein: 35g
- Sugar: 13g
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