On Saturday night I went to a GF pot-luck party. That's right, every dish was gluten-free! This is an amazing and rare occurrence in my world. As a contribution I made a favorite recipe, quinoa (pronounced KEEN-wah) with roasted corn, black beans and avocado. This dish is high in protein, high in fiber and tastes really good!
Quinoa with Roasted Corn, Black Beans and Avocado
1 cup red quinoa, throughly rinsed
2 cups chicken or vegetable broth
1 can black beans, drained and rinsed
2 cups corn, roasted
1 avocado, cut into 1/2 inch pieces
1 handful of grape or cherry tomatoes, halved
1 medium red onion, diced
1/2 bunch of cilantro, chopped
1/4 cup olive oil
juice of 1 lime
zest of 1 lime
sea salt and pepper to taste
Cook quinoa with veggie broth according to package directions. Meanwhile, combine beans, roasted corn, tomatoes, onion and avocado. In a separate bowl, mix lime juice, zest, olive oil, salt and pepper together. Whisk lightly and set aside.
When quinoa is cooked and cooled off a bit, toss with olive oil mixture. In a large bowl, add quinoa and bean mixture together and gently toss; garnish with cilantro. Season with salt and pepper.