Ingredients:

  • 1 cup (185g) White or Tri-color Quinoa
  • 2 cups (475ml) Vegetable broth
  • 1/2 tsp Sea salt
  • 1 can (15 oz/425g) Black beans, rinsed and drained
  • 1.5 cups (250g) Sweet corn
  • 1 Large red bell pepper, finely diced
  • 1/2 cup (60g) Red onion, minced
  • 1/2 cup (15g) Fresh cilantro, chopped
  • 1 Large avocado, cubed
  • 1/4 cup (60ml) Extra virgin olive oil
  • 3 tbsp Fresh lime juice
  • 1 tsp Honey or Agave
  • 1 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Garlic powder
  • 1/4 tsp Chili powder

Instructions:

  1. Rinse 1 cup (185g) of quinoa under cold water using a fine mesh strainer until the water runs clear and bubbles disappear. Note: This removes the bitter saponin coating.
  2. Add the damp quinoa to a dry saucepan over medium heat. Toast for 2-3 minutes, stirring constantly, until nutty in aroma and slightly popping.
  3. Pour in 2 cups (475ml) of vegetable broth and 1/2 tsp sea salt. Bring to a boil, then reduce heat to low.
  4. Cover with a tight fitting lid and simmer for 15 minutes until the liquid is fully absorbed.
  5. Remove from heat but keep the lid on for 5 minutes to allow the grains to finish steaming.
  6. Remove the lid and fluff the grains with a fork, then let them cool slightly.
  7. In a small mason jar, combine 1/4 cup olive oil, 3 tbsp lime juice, 1 tsp honey, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp chili powder. Shake vigorously until the mixture is thick and emulsified.
  8. In a large mixing bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
  9. Pour the dressing over the mixture and toss until every grain is coated and glossy.
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