By George Chahine
Rinse the quinoa under cold water until the water runs clear to remove its bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced bell pepper and corn; cook for about 5 minutes until they are tender.
In a large bowl, combine the cooked quinoa, black beans, cooked bell pepper and corn mixture, cumin, lime juice, remaining tablespoon of olive oil, salt, and pepper. Mix thoroughly until well combined.
Slice the avocado and set it aside.
Serve the quinoa black bean mixture into bowls and top each with avocado slices.
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This Vegetarian Lunch Dinner recipe is ready in 25 minutes and features quinoa, black beans, corn and other delicious ingredients. Contains 420 calories total.
Rinse the quinoa under cold water until the water runs clear to remove its bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced bell pepper and corn; cook for about 5 minutes until they are tender.
In a large bowl, combine the cooked quinoa, black beans, cooked bell pepper and corn mixture, cumin, lime juice, remaining tablespoon of olive oil, salt, and pepper. Mix thoroughly until well combined.
Slice the avocado and set it aside.
Serve the quinoa black bean mixture into bowls and top each with avocado slices.
Calories per Serving: 420
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