Easy Mexican Quinoa

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 2 cups Black beans
  • 1 tsp Cilantro
  • 2 cups Corn
  • 1 cloves Garlic
  • 7 Tomatillos

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1 Sea salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 2 cups Water

Found on mywholefoodlife.com

Description

Ingredients

• 7-8 tomatillos
• 2 cups corn
• 2 T avocado oil
• 1 cup quinoa
• 2 cups water
• 2 cups black beans
• 1-2 cloves garlic
• 1/2 tsp cumin
• 1-2 tsp cilantro, chopped
• Sea salt to taste
• 1 avocado chopped

Directions

• Preheat oven to 400.
• In a bowl, toss the tomatillos and corn in the avocado oil.
• Spread onto a baking sheet and roast for about 20 minutes. You may need to toss once halfway through. Once the tomatillos are cooled, give them a rough chop.
• In a small saucepan, add the quinoa and water. Bring to a boil, then turn down, cover and simmer until all the water is absorbed. About 10 minutes.
• Add everything, except the avocado, to a bowl and mix well. Once ready to serve, chop avocado and serve on top.