Quinoa and Black Bean Bowl

Ingredients

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Quinoa

  Cooked

  ¾ cup or 139g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Red wine vinegar

  1 tsp or 5g

• Pepper

  Spices, black

  1 tsp or 2g

• Sea Salt

  Cerulean Seas

  1 tsp or 8g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¼ cup or 41g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Red Onion

  Freshdirect

  ¼ small raw or 17g

• Spinach

  Raw

  1 cup or 30g

Directions

1. Add 1 cup of dry quinoa to 2 cups of water. Bring to a boil, then reduce heat and let simmer, stirring occasionally. This will make 4 cups of cooked quinoa.
2. While the quinoa cooks, in a large bowl, combine black beans, red wine vinegar, olive oil, sea salt, lime juice, cumin and black pepper. Mix together well.
3. Slice cherry tomatoes and dice red onion.
4. Add corn, cilantro, cherry tomatoes, red onion and spinach in with the bean mixture. Once the quinoa is cooked, add it in, as well.
5. Mix everything together well. Enjoy!

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