FROM THE STAFF KITCHEN

Story by Meredith Nelson / August 9, 2017

TRY SEAN’S LATEST DISH –
Tex-Mex Vegetarian Quinoa Salad
from Sean’s kitchen

In his own words:
“Just sharing another recipe. I made this last night. Delicious!”

INGREDIENTS:
• 2 cups cooked Quinoa
• 1 10oz bag frozen Corn, or one can corn, drained and rinsed
• 1 15oz can Black Beans, drained and rinsed
• 1½ cups diced Red Peppers
• ½ cup chopped Shallots
• ½ cup chopped Cilantro
• ⅓ cup fresh Lime Juice (about 3 limes)
• ¼ cups Avocado Oil
• ½ tsp Sea Salt
• ½ tsp Black Pepper
INSTRUCTIONS:
1. Cook quinoa as directed on package.
2. Cook frozen corn as directed on package.
3. Drain and rinse black beans, heat in microwave for 1 minute.
4. In a large bowl add quinoa, corn, beans, red pepper, shallots, and cilantro.
5. Mix well.
6. In a small bowl combine Lime Juice, Avocado Oil, Salt, and Pepper.
7. Whisk together and pour over salad.
8. Stir until combined well.
9. Serve warm or cold.
10. Enjoy!