Quinoa, Corn, Tomato, Bean and Avocado Salad

Ingredients

• Quinoa1/2 cup (100 g)
• Beans1/4 cup (50 g)
• Corn1/4 count (63 g)
• Tomato1/2 count (65 g)
• Avocado1/4 count (60 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Wash the quinoa and put in a pot with water. You'll use two parts of water per each of quinoa.

3. 3

   Step 3

   Once boiling, cover and cook for 15-18 minutes over medium-low heat. Remove and let cool.

4. 4

   Step 4

   At the same time, boil water with a bit of salt in a small pot. Sheel the corn and add. Boil for 12-15 minutes and remove.

5. 5

   Step 5

   While the corn and quinoa get cooked, dice the tomato.

6. 6

   Step 6

   Peel the avocado and cut into small pieces.

7. 7

   Step 7

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

8. 8

   Step 8

   Put the quinoa with the beans, corn, tomato, avocado and the dressing in a bowl. Mix integrating the flavors and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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