Quinoa, Bean, Corn and Avocado Salad

Ingredients

• Quinoa3/4 cup (150 g)
• Black Beans1/4 cup (50 g)
• Corn1/2 count (125 g)
• Avocado1/4 count (60 g)
• Onion1/4 count (38 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and beans.

2. 2

   Step 2

   At the sametime, boil water with a bit of salt in a small pot. Shell the corn and add. Remove once soft, after about 10-12 minutes.

3. 3

   Step 3

   While the corn gets cooked, chop the onion and, then, peel and dice the avocado.

4. 4

   Step 4

   For the dressing, mix the lemon juice with the olive oil and add salt and pepper to taste.

5. 5

   Step 5

   Put the quinoa, beans, corn, avocado and onion in a bowl. Mix with the dressing. Optional: add some parsley to the mixture.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Bean, Corn and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.