Ingredients
– 1 cup quinoa
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 cup cherry tomatoes, halved
– 1 cup corn kernels
– 1 cup black beans, drained and rinsed
– 1 avocado, diced
– ¼ cup fresh coriander, chopped
– 1 lime, juiced
– Salt and pepper to taste
Method
1. Rinse the quinoa under cold water using a fine mesh strainer.
2. In a medium saucepan, bring the vegetable broth to a boil. Stir in the quinoa, then reduce heat to low and cover. Cook for about 15 minutes or until the liquid is absorbed.
3. Heat olive oil in a large skillet over medium heat. Add cherry tomatoes and corn, and cook for 5 minutes, stirring occasionally.
4. Mix in the cooked quinoa, black beans, and diced avocado into the skillet. Stir everything together gently.
5. Squeeze lime juice over the mixture, and season with salt and pepper. Serve warm or at room temperature.
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