Ingredients:

  • 1 cup (185g) uncooked white quinoa, rinsed
  • 2 cups (480ml) low-sodium vegetable broth
  • 1/2 tsp (3g) sea salt
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (165g) frozen corn, thawed
  • 1 large (150g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (30g) fresh cilantro, chopped
  • 1 large (150g) ripe avocado, diced
  • 1/4 cup (60ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (2g) ground cumin
  • 1 clove (5g) garlic, minced
  • 1/4 tsp (1.5g) smoked paprika
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) black pepper

Instructions:

  1. Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  2. Remove the saucepan from heat and let it sit, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet to cool completely for 60 minutes.
  3. While the quinoa cools, finely dice the red bell pepper and red onion.
  4. In a large mixing bowl, combine the drained black beans, thawed corn, diced pepper, and diced onion.
  5. In a small bowl or jar, whisk together olive oil, lime juice, apple cider vinegar, cumin, minced garlic, smoked paprika, salt, and black pepper until emulsified.
  6. Add the cooled quinoa to the mixing bowl with the vegetables and pour the dressing over the top. Toss to combine.
  7. Gently fold in the diced avocado and chopped cilantro just before serving.