Ingredients

• Ingredients Scale 1x2x3x 1 cup dried quinoa, rinsed 1/2 teaspoon cumin, or to taste 1 3/4 cups water 1 can (15oz.) black beans, drained and rinsed 1 can (15oz.) black eyed peas, drained and rinsed 1 fresh corn off the cob (I used a white corn) or 1 can (15oz.) corn, drained 1 red bell pepper, cored, seeded and diced 1/2 red onion, diced fresh cilantro, chopped and added to taste himalayan salt, to taste cracked pepper, to taste 1 avocado, diced 2 – 3 limes scooping greens like endive, romaine or bibb lettuce

Preparation

• Instructions Quinoa: In a medium size pot, add water, cumin and quinoa, bring to boil over medium high heat, reduce to a simmer and cover, cook for 15 minutes. Remove from heat, remove lid and let set for 10 minutes. Perp Veggies: While your quinoa is cooking, prepare the bell pepper, onion and corn. Assemble: Once quinoa is done, add the two beans, corn, red bell pepper, onion, cilantro and squeeze of 1 – 2 limes, mix well. Season with salt and pepper. Just before serving add in the diced avocado. Serve with lime wedges and scooping leafy greens. Serves 4 – 6 Store leftovers in and airtight container in the refrigerator for up to 5 – 6 days. NOTES: As with all my recipes, add more or less of any ingredient to suit your taste.