Ingredients:

  • 1 cup (185g) Tri-color or White Quinoa
  • 1 ¾ cups (415ml) Low-sodium vegetable broth
  • ½ tsp Sea salt
  • 1 tsp Avocado oil
  • ¼ cup (60ml) Extra virgin olive oil
  • 3 tbsp Freshly squeezed lime juice
  • 1 tsp Lime zest
  • 1 tsp Honey or Agave nectar
  • 1 tsp Cumin
  • ½ tsp Smoked paprika
  • 1 clove Garlic, finely minced
  • ¼ tsp Chili powder
  • 15 oz can Black beans, drained and rinsed
  • 1 cup (150g) Sweet corn
  • 1 Large red bell pepper, finely diced
  • ½ Red onion, small diced
  • ½ cup (15g) Fresh cilantro, chopped
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 Large avocado, sliced
  • ¼ cup (30g) Cotija cheese
  • 2 tbsp Topped pepitas

Instructions:

  1. Rinse the quinoa under cold water in a fine-mesh strainer for 60 seconds until the water runs clear to remove saponins.
  2. Heat 1 tsp avocado oil in a medium saucepan over medium heat. Add the rinsed quinoa and stir constantly for 2 minutes until it smells nutty and begins to pop.
  3. Add the vegetable broth and sea salt. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  4. While quinoa cooks, prepare the dressing by whisking together olive oil, lime juice, lime zest, honey, cumin, smoked paprika, minced garlic, and chili powder in a small jar until emulsified.
  5. Once quinoa is cooked, remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  6. In a large mixing bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, cilantro, and cherry tomatoes.
  7. Pour the dressing over the mixture and toss to coat evenly. Top with avocado slices, cotija cheese, and pepitas before serving.