Ingredients:
2 cup red or white quinoa
3 1/2 cups vegetable stock or water
2 ripe tomatoes, diced
2 avocado, diced
1/2 head cabbage shredded
6 tablespoons cilantro, minced
2 cans black beans or equivalent cooked
1 red onion fine dicedDressing:
2 tablespoons cumin
1 teaspoon
chili powder
a dash of cayenne pepper (to
taste)
salt and
pepper
to taste
1 cup olive oil or lemon avocado oil
1/2 cup lemon juice or vinegar
1 bunch of cilantro
the zest and juice of one lime
PROCEDURE:
Cooking Quinoa:
2 cup quinoa to 3 1/2 cups liquid in a 3 qt pan on medium- high
heat with the lid ajar until you see a rapid boil. Then place lid on and turn
to low. Let quinoa cool.
Then mix together first 8 ingredients in a bowl.
Vinaigrette:Blend spices with lemon,
cilantro and lime juice and zest. Mix this with the salad ingredients and
add oil to taste. Let marinate in the fridge in its own juices and enjoy.
Season with more spices if desired.
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