Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- ½ cups Dry Quinoa
- 1 cup Chicken Broth Or Water
- 1 cup Canned Black Beans, Drained And Rinsed
- 1 cup Frozen Corn, Thawed
- 1 can (2 1/4 Oz. Size) Sliced Black Olives
- 1 Small To Medium Avocado
- ⅓ cups Fresh Cilantro, Chopped
- 1 Lime
- 1 Tablespoon Extra Virgin Olive Oil
- Salt And Pepper, to taste
Preparation Instructions
Rinse quinoa and then transfer to a medium pot with broth. Cover and bring to a boil. Once broth is boiling, lower heat and simmer for 15 minutes or until all of the liquid has been absorbed by the quinoa. Cool for 5 minutes with lid on.
Mix the cooled quinoa with beans, corn, olives, avocado, and cilantro. Squeeze the lime over the salad, add the oil, and toss all together.
Serve at room temperature. Salt and pepper to taste.
Nutritional info per serving: Calories 128, Fat 6.4g, Carbohydrate 16g, Fiber 4.4g, Sugar 2g, Protein 4.3g
