Ingredients
for 2 servings
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 jalapeño, minced
- 15 oz black beans (425 g)
- 15 oz corn (425 g)
- 3 roma tomatoes, diced
- 1 cup quinoa (170 g), rinsed
- 2 cups vegetable stock (480 mL)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 avocado, cubed
- 1 lime, juiced
- fresh cilantro, to garnish
Nutrition Info
Powered by
- Calories 873
- Fat 23g
- Carbs 143g
- Fiber 28g
- Sugar 15g
- Protein 33g
Estimated values based on one serving size.
Preparation
- Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
- Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
- Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
- Enjoy!