1 Cup BBF Organic Quinoa
1 Tbsp BBF Organic Virgin Coconut Oil
1/4 Cup onion, minced
1 clove garlic, minced
2 15 oz black beans, drained
1/4 Cup cilantro, chopped
1/4 tsp chili powder
1/4 Cup fresh lime juice
1 zest of lime
1 Cup shredded cabbage
1 avocado, sliced
1 can of corn, drained
1/2 Cup pico de gallo
1. Rinse quinoa and cook according to directions.
2. Heat coconut oil in a medium saucepan over medium heat. Add onions and sauté for several minutes until they start to brown. Add minced garlic and cook for 1-2 minutes longer. Add black beans, corn, ½ cup water, 2 tbsp. chopped cilantro, chili powder, and cayenne. Bring to a boil and reduce to medium low. Let simmer for 15 minutes, until liquid is mostly evaporated. Stir in lime juice. Season with salt to taste.
3. When quinoa is finished cooking, take off heat and fluff with a fork. Stir in 2 tbsp. chopped cilantro, 2 tbsp. lime juice and lime zest. Season with salt to taste.
4. Divide quinoa and beans into 4 bowls. Top each bowl with shredded cabbage, pico de gallo and avocado slices.
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