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. 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. 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:

1. Pulse all ingredients  in a food processor until incorporated.