Southwest Quinoa

Ingredients:

2 cups cooked quinoa
1½ cups black beans, cooked (or from a can, rinsed)
1 avocado, peeled and diced
½ each red and green bell peppers, diced
1 cup cooked corn
½ to 1 whole fresh jalapeno, seeded and minced
¼ red onion, finely chopped
cherry tomatoes, very generous handful, washed and sliced in half, or quartered if they’re big
2 tablespoons olive oil
1 tablespoon fresh squeezed lime juice
1 small clove garlic, very finely minced, pressed to a paste with the side of your knife, if possible
1 tablespoon finely chopped cilantro
pinch ground cumin
salt and pepper to taste
corn tortillas warmed in a 200 oven, if you’re going to make tacos

Instructions:

The amounts in this recipe are not exact because a dish like this is meant to be made with handfuls of chopped vegetables, drizzles of this, and pinches of that, all of which will be different from person to person. Adjust everything accordingly.

You can prepare all of the components ahead of time and toss together right before serving. If you think this is too much, only toss together what you will eat in one meal. Store the leftover components separately in the refrigerator, then toss together when you’re going to eat it.

Makes enough for 1 or 2 or 3 or 4

Toss quinoa, black beans, avocado, red and green bell peppers, corn, jalapeno, red onion, 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.

If making tacos, fill tortillas with quinoa. You probably don’t need additional taco toppings because they’re all part of the quinoa. Except maybe sour cream or some shredded lettuce.

From tastespotting.com