Spicy Avocado & Lime Recipe

Prepare the Quinoa

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until all water is absorbed. Remove from heat and let sit covered for 5 minutes.

Marinate the Kale

Chop the kale into bite-sized pieces. In a large bowl, squeeze the juice of 1 lime over the kale and add a pinch of salt. Massage the kale for about 2-3 minutes until tender.

Sauté the Vegetables

Slice the zucchini and carrots. In a skillet over medium heat, add a small amount of olive oil. Sauté the zucchini and carrots for 5-7 minutes until they are tender but still crisp. Season with salt and pepper.

Prepare the Salsa

In a bowl, combine black beans (drained and rinsed), corn, halved grape tomatoes, chopped cilantro, and the juice of 1 lime. Mix well and season with salt to taste.

Assemble the Dish

In a large serving bowl or plate, layer the marinated kale, followed by quinoa, sautéed zucchini and carrots, black bean and corn salsa, diced avocado, and crumbled queso fresco. Drizzle with red pepper vinaigrette.