What you'll be getting:

Black Beans and Red Quinoa with Seasonal Veggies

Per Serving

1/2 c black beans

125 g veggies (red onion, peppers, grilled corn, kale, 1 avocado)

1/4 c lime cilantro sauce (lime zest, lime juice, cilantro, parsely, tahini, chickpeas, salt, pepper, and nutiritional yeast)

1 T sunflower seed oil

2/3 c red quinoa (cooked)

Equipment needed: 1 pan/pot that will hold all ingredients

Start heating up your pan, when hot add the oil and veggies. 

Saute until peppers and onions are tender, roughly 5 minutes. I like to let the veggies sit without stirring so that they can get some color. Next strain the beans and add them.

Add the quinoa shortly after the beans. Cook everything together until the quinoa and beans are warm. 

While the quinoa and beans are warming, dice the avocado. Once everything is warmed, you can plate the beans and quinoa, top with the avocado. 

Finish the dish by drizzling the cilantro/lime sauce over everything. Even if you are not a cilantro fan, I highly recommend you try it. From start to finish this dinner takes less than 10 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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