Medio Tiempo Lunch Recipe
Fútbol season is here… y el cuerpo lo sabe
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Ingredients
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Main Ingredients
Spices and Seasonings
Method
Preparation
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- 2
Prepare the Black Beans
If using canned black beans, drain and rinse them under cold water. If using dried beans, soak them overnight and cook until tender according to package instructions.
- 3
Chop the Vegetables
Halve the cherry tomatoes and dice the avocado. If using fresh corn, cut the kernels off the cob.
Assembly
- 4
Mix the Base
In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, and diced avocado.
- 5
Season the Salad
In a small bowl, whisk together the olive oil, lime juice (squeezed from the lime), cumin, paprika, salt, and black pepper. Pour this dressing over the quinoa mixture and toss gently to combine.
- 6
Add Fresh Herbs
Chop the fresh cilantro and sprinkle it over the top of the salad. Give it one last gentle toss.
