/gheeː peaː teaː/
Servings: 4 | 45 minutes | 350 kcal
The idea of combining quinoa and avocados came from an old Peruvian recipe. Modified to suit a vegan lifestyle, this dish preserves the authenticity of its original flavor profile while adding a modern twist.
This recipe was created while experimenting with different types of grains and vegetables. It quickly became a favorite in our family due to its unique blend of flavors and nutritional benefits.
Ingredients
- 1 cups quinoa
- 2 cups vegetable broth
- 1 pieces avocado
- 2 teaspoons lime juice
- 1 teaspoons olive oil
- 1 pieces red onion
- 2 pieces garlic
- 1 cups black beans
- 1 cups corn kernels
- 1 cups cilantro
- to taste grams salt and pepper
Instructions
- Rinse the quinoa under cold water until the water runs clear.
- Bring the vegetable broth to a boil in a medium saucepan.
- Stir in the quinoa, reduce the heat to low, cover and let it simmer for 15 minutes or until the quinoa absorbs all the broth.
- While the quinoa is cooking, prepare the avocado by cutting it in half, removing the pit, and dicing it into small pieces.
- Squeeze the lime juice over the avocado to prevent it from browning and set aside.
- Heat the olive oil in a pan over medium heat. Add the diced red onion and minced garlic, and sauté until the onion becomes translucent.
- Add the black beans and corn to the pan, and continue to sauté for another 5 minutes.
- When the quinoa is ready, fluff it with a fork and transfer it to a large serving dish.
- Add the onion, black beans, corn, and diced avocado to the quinoa. Toss everything together until well combined.
- Season the quinoa with salt, pepper, and garnish with fresh cilantro before serving.