By Light Darko
Rinse the quinoa under cold water for about 30 seconds to remove any bitterness.
In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed and the quinoa is tender.
While the quinoa is cooking, drain and rinse the canned black beans to remove excess sodium.
In a large mixing bowl, combine the cooked quinoa, drained black beans, corn, and sliced avocado.
In a small bowl, whisk together the juice of one lime, olive oil, salt, and pepper to make a dressing.
Pour the dressing over the quinoa mixture and toss well to combine.
Taste and adjust seasoning if necessary, then serve the quinoa bowl either warm or chilled.
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This Vegan Gluten-Free Dinner Lunch recipe is ready in 25 minutes and features quinoa, water, canned black beans and other delicious ingredients. Contains 450 calories total.
Rinse the quinoa under cold water for about 30 seconds to remove any bitterness.
In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed and the quinoa is tender.
While the quinoa is cooking, drain and rinse the canned black beans to remove excess sodium.
In a large mixing bowl, combine the cooked quinoa, drained black beans, corn, and sliced avocado.
In a small bowl, whisk together the juice of one lime, olive oil, salt, and pepper to make a dressing.
Pour the dressing over the quinoa mixture and toss well to combine.
Taste and adjust seasoning if necessary, then serve the quinoa bowl either warm or chilled.
Calories per Serving: 450
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