Bean, corn, and quinoa salad

Dairy free, gluten free, nightshade free, nut free, soy free, vegan I photo I exchanged quinoa for bread, just for speed. And baked I think, with some cheese Calories 498; fat 20g; sat 3g; protein 18g; carbs 69g; fiber 19g; sugar 4g; cholesterol 0

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, combine the quinoa and water and bring it to a boil over high heat. Reduce the heat to medium-low, cover, and cook for 15 minutes, or until the water is absorbed and the quinoa is fluffy

Step 2

Meanwhile, in a large bowl, combine the onion, oil, lime juice, cumin, salt, and pepper

Step 3

Transfer the cooked quinoa to the bowl and add the corn and beans. Mix well to coat evenly and cool before storing

Step 4

Portion quinoa salad into 5 medium storage containers. Portion the cilantro and half an avocado into each of 5 small containers (save the remaining half avo for another recipe or use)

Step 5

Store the salad in the refrigerator for up to 5 days. Serve cold or microwave for 1 to 2 minutes and garnish with cilantro and avo