A light, healthy and colourful meal for the whole family!
Ingredients
3/4 cup
Quinoa, uncooked
1 cup
Frozen yellow corn kernels
(or fresh if in season)
1 tsp
Cumin
1 pinch
Salt
1 cup chopped
Tomato
1 medium pepper(s)
Red bell pepper
(chopped)
3 stalk(s)
Green onion, scallion, ramp
(sliced)
1/2 cup
Cilantro (coriander)
(finely chopped)
1 can (15oz)
Black beans, canned
(or chickpeas)
1 tbsp
Extra virgin olive oil
1 whole lime(s)
Lime juice (fresh)
1 avocado(s)
Avocado
(optional)
1/4 cup
Pumpkin seeds (pepitas)
(lightly toasted, or raw)
Instructions
Prepare quinoa according to package directions.
When the quinoa is almost done cooking add the frozen corn, cumin, and salt. Remove the saucepan from heat once everything is cooked.
Transfer the cooked quinoa and corn to a serving bowl. Chop your tomatoes, peppers, green onions, and cilantro and add them to the bowl with the quinoa.
Add black beans to the quinoa bowl and drizzle with olive oil and lime juice. Stir to combine all of the ingredients.
Gently stir in the sliced avocado and sprinkle with pumpkin seeds just before serving. Store in an air-tight container in the fridge for up to a week.
Notes:
Additions
Add goat or feta cheese for a vegetarian option and added flavour.
This recipe also works well with your favorite salad dressing or as a salad topper.
