Quinoa & Black Bean Salad

INGREDIENTS

• 1 cup quinoa

• 1 can of black beans

• 2 cups vegetable broth

• 1 cup of water

• ½ cup red onion (diced)

• 1 cup of bell pepper (any color) (diced)

• ½ cup of corn

• 1 avocado (diced)

• 4 large cloves of garlic

• ¼ cup minced fresh cilantro

• 1 tsp black pepper

• 1  tsp sea salt

• 3 tbsp grapeseed oil

• ½ tbsp cumin

•  1 tsp smoked paprika

PREPARATION

1. Place 3 cups of vegetable broth into a medium pot with the lid on and bring to a boil.

2. Once the broth begins to boil, add quinoa, 1 tbsp olive oil, 1 tsp of sea salt and let cook for 15 minutes on medium heat. Stir every few minutes.

3. While the quinoa cooks, peel and dice the garlic. Dice onion, peppers and cilantro.

4. Heat 2 tbsp olive oil in a medium pot and add garlic, peppers and onion. Season with black pepper, sea salt, smoked paprika and cumin. Sautee on low to medium heat.

5. Once the veggie mix has caramelized or softened, add black beans, corn and half of the cilantro. Stir and let cook for 5 minutes.

6. By this time the broth may be cooking down in your quinoa. Turn off the stove but do not remove it from the heat. 

7. Remove black bean mixture from heat, add to the quinoa and stir.

8. Let sit covered for 10 minutes on the warm eye of the stove.

9. Dress with diced avocado, remaining cilantro and a sprinkle of sea salt enjoy!

TIPS

• Non- stick cookware works best

• If you don’t have chicken broth, 1 chicken bouillon cube and 2 cups of water will do.

• Tricolor quinoa makes a prettier dish and adds “meal appeal”.

• Add chicken to this salad for even more protein!