1 cups cooked quinoa
2 cups black beans, cooked (or from a can, rinsed)
1 avocado, peeled and diced
½ each red, yellow, orange and green bell peppers, diced
Kernels from 1 raw corn
½ to 1 whole fresh jalapeno, seeded and minced
1/4 broccoli, cut into chunks
2 spring onions, finely chopped
2 large tomatoes, diced OR cherry tomatoes, very generous handful, washed and sliced in half, or quartered if they’re big
4 tablespoons olive oil
Grated rind from 1 lime
Fresh squeezed juice from 1 lime
1 small clove garlic, very finely minced, pressed to a paste with the side of your knife, if possible
3 tablespoon finely chopped cilantro
1/4 teaspoon ground cumin
salt and pepper to taste
Toss quinoa, black beans, avocado, bell peppers, corn, jalapeno, spring onion, broccoli and tomatoes in a bowl to combine.
In a separate small bowl, whisk together olive oil, lime juice, garlic, cilantro, and cumin.
Drizzle the olive oil + lime juice mixture over the quinoa, then gently stir everything to combine.
Taste and season with salt and pepper. Add more lime juice or cumin if needed.
Recipe modified from: http://www.tastespotting.com/features/southwest-quinoa-recipe