/gheeː peaː teaː/
Servings: 4 | 30 minutes | 350 kcal
The roots of this dish trace back to the early vegan movements in California where cooks were keen on creating delicious and satisfying meals without the use of any animal products. It' a blend of farm fresh produce and aromatic spices.
In my travels, I found that the simple, sustainable ingredients can create the most wonderful dishes. The idea for this dish came to me on a farm-to-table restaurant in California. It was a delightful, vegan dish I couldn't stop thinking about.
Ingredients
- 1 cups Quinoa
- 400 grams Black beans
- 200 grams Cherry tomatoes
- 1 pieces Avocado
- 1 cups Corn kernels
- 1 pieces Red onion
- 1 cups Cilantro
- 2 teaspoons Lime juice
- 1 teaspoons Extra virgin olive oil
- to taste Salt
- to taste Black pepper
Instructions
- Cook the quinoa according to the package instructions and set aside.
- In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, avocado, corn kernels, and chopped red onion.
- In another small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss everything together.
- Top with fresh cilantro and serve immediately or let it chill in the fridge before serving.