- 1 cup rainbow quinoa
- 1 3/4 cup water
- 3/4 cup cooked black beans
- 1 scant tbsp. red wine vinegar
- 1/2 red bell pepper, diced
- 1/2 jalapeño, minced
- 2 tbsp. cilantro
- 3 tbsp. lime juice
- 1/2 tsp. cumin
- 3 1/2 tbsp. olive oil
- 1/2 tbsp. butter
- 2 ears of corn kernels
- 1/2 avocado, diced
- 1/4 cup feta
- Salt & pepper
- Optional- eggs
-Heat a saucepan on medium heat and add quinoa.
-Dry fry the quinoa for about 3 minutes, or until slightly toasted, then add water.
-Bring to a boil, then turn to low and cook quinoa for about 15 minutes.
-Meanwhile, toss the bell pepper in a bowl with the red wine vinegar, salt, and pepper.
-In a small saucepan, sauté the corn in butter and set aside.
-Next, transfer quinoa to a medium bowl to cool.
-Add the beans, corn, cilantro & jalapeño to the quinoa.
-Whisk together the lime juice, olive oil, cumin, salt & pepper.
-Toss the dressing into the quinoa bowl and sprinkle with avocado and feta.
-Distribute salad into individual bowls and top each with a fried egg.