Conundrum Recipe

Cooking Instructions

1. 1

   Prepare Quinoa

   Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth.

2. 2

   Cook Quinoa

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes.

3. 3

   Prepare Vegetables

   While the quinoa is cooking, prepare the vegetables. Dice the bell pepper, halve the cherry tomatoes, and rinse the black beans if using canned ones.

4. 4

   Combine Ingredients

   In a large bowl, fluff the cooked quinoa with a fork. Add the diced bell pepper, halved cherry tomatoes, black beans, corn, and diced avocado.

5. 5

   Dress the Salad

   In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the quinoa and vegetable mixture.

6. 6

   Mix Thoroughly

   Gently toss all the ingredients together until well combined. Adjust seasoning to taste.

7. 7

   Serve

   Garnish with chopped cilantro and serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing cold salad.