We are huge fans of quinoa. The texture and consisteny provides the comfort of a starchy carb like rice or couscous, but in reality it’s a seed that happens to be a complete protein. Quinoa is a big source of protein for vegetarians and vegans. This salad is a healthy, satisfying bowl of energy. It’s a great lunch option, especially because it travels well. Here’s how you make it:

Ingredients:
– 1 cup quinoa, rinsed
– 1/2 cup tomatoes, quartered
– 1/3 cup red onion, chopped
– 1/2 cup avocado, chopped
– 1/2 cup black beans (drained & rinsed)
– 1/4 cup Himalania shelled hemp seeds
– 1/4 cup Nature’s All Foods freeze-dried corn
– 1/4 cup olive oil
– Juice of 1 lime
– S + P to taste

Instructions:
1. Add quinoa to a pot with 2 cups of water over medium-high heat
2. Bring to a boil, then reduce to a simmer for 10-15 minutes until water is absorbed
3. In a bowl, add: tomatoes, red onion, avocado, black beans, hemp seeds and freeze-dried corn
4. In another bowl, add: olive oil, lemon juice and S + P then mix
5. Add the quinoa to the veggie mix
6. Then add dressing and toss together

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