1 cup uncooked quinoa
1/2 teaspoon salt
1 (12-ounce) can corn, strained
1 (12-ounce) can black beans, strained
1 red bell pepper, chopped
1 avocado, pitted, peeled and cubed
Juice from 1/2 lemon
4 Tablespoons olive oil
2 Tablespoon hot sauce (optional)
1/4 cup chopped cilantro
1 small lime, washed and cut into wedges
1. Rinse quinoa in a strainer, then transfer quinoa to a medium pot with 2 cups water and salt. Bring to a boil, then lower the heat and simmer, uncovered, until quinoa is tender, about 15 minutes. Cover with lid and remove from heat. After 5 minutes, stir with a fork.
2. In a large bowl, mix corn, black beans, quinoa and red bell pepper.
3. Carefully stir in avocado. Try not to mash the cubes.
4. Mix together lemon juice, olive oil and hot sauce in a small bowl and pour over quinoa mixture.
5. Divide into 2 bowls and garnish with cilantro and lime wedges.
Yields: 2 Bowls
