It’s time to add some southwestern taste to our recipes! Shoutout to @tasty for this delicious one! Enjoy!
INGREDIENTS
• 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 Quinta 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
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, chilli 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.
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