Quinoa Salad with Tomato, Avocado and Cilantro

Ingredients

• Quinoa3/4 cup (150 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Corn1/2 unidad (125 g)
• Cilantro1 tablespoon (3 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

3. 3

   Step 3

   You can replace half of the corn with cooked black beans.

4. 4

   Step 4

   While the corn is cooking, peel the avocado and dice it and the tomato.

5. 5

   Step 5

   In a bowl place the quinoa, tomato, avocado and corn.

6. 6

   Step 6

   Season with lemon juice and add fresh cilantro.

7. 7

   Step 7

   Season with salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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