Food

Black Bean and Corn Quinoa Salad
It’s flippin' hot out. Like too hot to cook hot out. When the dog days of summer hit, refreshing meals are essential! I made this super simple quinoa salad in my rice cooker. Also, every ingredient comes from the first trophic level, which means this summer fav is vegan! 

Ingredients

Quinoa (1 cup)

Black beans (1 can)

Corn (1 can or frozen bag)

Fire roasted tomatoes (1 can)

Vegetable broth (1 can)

Salt, pepper (to taste)

Avocado

Cumin (1/2 tsp)

Paprika (1/4 tsp)

Juice lime (1 lime)

1. Put quinoa and vegetable broth in rice cooker, close that boi up, and cook for 20 minutes.

    2. Add black beans, corn, tomatoes, salt, pepper, lime juice, cumin, and paprika. Stir that stuff up!

    

    3. Add an additional tablespoon of broth, stir, let cook for 5 more minutes.

    4. Top with avocado slices if you're feeling fancy... I didn't have any avocados when I made this, but I've used avo in this recipe before and it was bomb!

I got 4 servings out of this recipe, so I put the leftovers in individual containers in the fridge. That's called lazy meal prep! This dish is great hot or cold, so there's no need to warm up leftovers.