This recipe is from friend and yogi Jennifer Lenhart and is simply terrific. Simple-y. ; )
1 cup quinoa; 2 cups water; 1 can black beans drained & rinsed; 2 cups fresh or frozen corn; 1 pint grape tomatoes halved; 1/2 cup onion diced; 1/2 bunch fresh cilantro minced; 1/4 cup olive oil; 1 TBS red wine vinegar; 1 TBS lime juice and zest of 1 lime; 1 avocado cubed; salt & pepper
cook quinoa; meanwhile, combine beans, corn, tomatoes, onion, & cilantro; add salt & pepper; allow quinoa to cool a bit then add to the veggies; add oil, vinegar, zest and juice from the lime and mix. Fold in avocado.
YUMMO!
(Next day left-overs are delicious and savory by adding ground cumin and a healthy portion of chopped garlic)!
[Namaste].
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