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. 

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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.

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

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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. 

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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!