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Ingredients:
2 cups quinoa, rinsed
5 cups water
25 ounces black beans, canned
1/4 cup green onion, minced
3 Tbsp Organic Valley Orange Juice
3 Tbsp lemon juice
1/4 tsp lemon zest
3 Tbsp sunflower oil
1 tsp cumin powder
1/2 tsp sea salt
1/4 tsp black pepper
1/2 medium green bell pepper, minced
2 medium tomatoes, firm yet ripe, chopped
4 ounces Organic Valley Pepper Jack Cheese, shredded
1/2 medium jalape–o pepper (optional)
cilantro (optional)
fresh garlic (optional)
1 cup avocado cubes (optional)
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* Rinse quinoa under the faucet for one minute or so prior
to measuring.
- In a heavy saucepan, combine 2 cups quinoa with 5 cups
water, bring to boil uncovered. Reduce heat to low and cover.
Let simmer until tender (about 25 minutes). Remove from heat
and allow to steam (covered) for another 10 minutes.
- Fluff with fork and transfer to metal bowl; place in refrigerator
to cool.
- The dressing: In a small bowl, whisk together Organic Valley
Orange Juice, lemon juice and zest, sunflower oil, and spices.
- Rinse and drain the black beans. Wash and chop all the
veggies.
*If you are planning to use avocado (highly recommended),
please add as the final ingredient or garnish.
- In a large bowl, combine prepared quinoa, dressing, beans,
shredded cheese, and chopped veggies except tomatoes and avocado;
mix well. Once well-mixed, fold in the tomatoes and avocados.
- Cover and chill at least 1 hour prior to service.
Per Serving (excluding unknown items): 162 Calories, 6g Fat
(30.9% calories from fat); 6g Protein; 23g Carbohydrate; 4g
Dietary Fiber; 0mg Cholesterol; 250mg Sodium.
Serving Size: 16
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