| 13 | 15 | 206 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 8 |
| 1 avocado(s) | Avocado (optional) |
| 1 can (15oz) | Black beans, canned (or chickpeas (garbanzo)) |
| 1/2 cup | Cilantro (coriander) (chopped) |
| 1 tsp | Cumin |
| 1 tbsp | Extra virgin olive oil |
| 1 cup | Frozen yellow corn kernels (or fresh if in season (organic or non-GMO)) |
| 3 stalk(s) | Green onion (sliced) |
| 1 1/2 fruit | Lime |
| 1/4 cup | Pumpkin seeds (pepitas) (lightly toasted, or raw) |
| 3/4 cup | Quinoa, uncooked |
| 1 medium pepper(s) | Red bell pepper (chopped (organic--it's on the Dirty Dozen list)) |
| 1 pinch | Salt (use unrefined, mineral-rich salt) |
| 1 cup chopped | Tomato (buy organic--they're on the Dirty Dozen list) |
Cook quinoa in 1 1/2 cups water. Add frozen corn to cool quinoa and defrost corn.
Transfer cooked quinoa and corn to a serving bowl. Add rest of ingredients and mix well.
Gently stir in sliced avocado and sprinkle with pumpkin seeds just before serving.
Enjoy!
| Fruit | 0.2 |
| Grain | 0.8 |
| Meat Alternative | 0.4 |
| Vegetables | 1.6 |
