1 cup uncooked quinoa
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro or parsley
1 small red or purple onion, diced fine
2 small yellow bell pepper, cored, seeded, diced fine
1 cup corn kernels
1 large avocado, pitted, peeled, diced
A few teaspoons homemade taco seasoning (or a little cumin, chili powder and red pepper flakes)
Prepare quinoa according to package directions. I cook quinoa in a rice cooker. 1 cup rinsed quinoa, 2 cups water, turn the rice cooker on and 15 minutes later, perfect quinoa!
Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
Heat extra virgin olive oil in a pan, and saute diced red onion for 3-4 minutes. Add diced yellow pepper, and roasted corn kernels. Cook for 3-4 more minutes. Add drained black beans. Sprinkle with homemade taco seasoning.
Spoon the quinoa in a bowl. Next, add the with vegetable mixture. Sprinkle with diced avocado. Top with salsa and cilantro.
Serve with an extra lime wedge.