Serving Size: 2
Ingredients
- 1.5 cups cooked quinoa
- 1.5 cups cooked black beans or kidney beans
- 2 big tomatoes, chopped
- 1 cup corn
- ½ onion, finely chopped
- ¼ cup chopped cilantro
- 1 lemon
- Pinch of salt
For the sauce
- 1 avocado
- 1 cup packed parsley and cilantro leaves (combined)
- 1 jalapeño, ribs and seeds removed
- 2 cloves garlic
- juice of one or two limes
- 1/2 cup water
- 1/2 cup olive oil
- 1 teaspoon salt
Instructions
-
1. To make the pico de gallo, combine chopped tomatoes, chopped onion, most of the cilantro, a squeeze of lemon and some salt in a bowl. Combine and set aside.
- 2. Add brown rice, black beans, and corn into a bowl. Add the pico de gallo, the rest of the cilantro and another pinch of salt.
For the sauce:
- Pulse all ingredients in a food processor until incorporated.
