4cupsleafy greens, choppedkale, spinach, chard, etc.
1cupbroccolichopped
1cup frozen or canned corn
1/4red onionfinely diced
1cup cherry tomatoesquartered
2largeavocados, ripe (or 3 small)cubed
1lime, juicedor 2 Tbsp lime juice
1tspground cumin
1/2tspsaltor to taste
1/4tspblack pepper
dashcayenne pepperoptional
1canblack beansrinsed and drained
Instructions
Add quinoa and 1 cup of water to a medium saucepan over medium heat. Bring to a boil, reduce heat to low, cover, and let simmer for 15 minutes.
Place all remaining ingredients, except black beans, into a large salad bowl. Stir well with a wooden spoon, being sure to mash up any large chunks of avocado.
Once quinoa is cooked and no liquid remains, remove from heat and let cool for 10 minutes. Add quinoa to salad and mix to combine.
Add black beans and stir until distributed. This will keep the black beans from getting mashed while mashing avocado.
Refrigerate at least 1 hour prior to serving.
Notes
Salad can be enjoyed right away, but we recommend refrigerating for an hour to allow quinoa to cool and flavors to meld together.Store leftovers in the refrigerator for up to 5 days. If you don't have quinoa on hand or you have some leftover grains already prepped, any cooked whole grain will work. Simply use 1 cup of cooked grain.