Ingredients:

• 1 cup quinoa
• 1 cube veggie stock (1 cup water, 1 cube = 1 cup veggie stock)
• 1/2 red onion
• 1 cup cooked black beans
• 2 tomatoes
• 1 can corn
• 2 avocados
• 8-10 stems of cilantro (yes stems included!)
• 1 lime
• Salt, Pepper, & Garlic Powder to taste

Directions:

1. Add quinoa & veggie stock into pot and bring to a boil. Once boiling, reduce to a simmer and cover with lid. Cook for approximately 15 minutes. (Instant pot people just add quinoa & veggie stock to Instant pot and set to 1 minute of high pressure and then let the pressure release naturally. Takes about 10 minutes.) **Note: if there’s still some water left over in your pot after cooking the quinoa, it’s okay. I generally just use my lid to create a small opening to drain the water. Everyone’s stoves are different!
2. Drain and rinse black beans.
3. Dice all vegetables. Small to medium sized pieces are great. Except chop the onion & cilantro pretty finely. Remember, use the stems for cilantro – they are packed with flavor!
4. Once quinoa is cooked, fluff with a fork and add to bowl. Add all other ingredients and squeeze lime over top then season. Toss together and enjoy!

Love,

B