Ingredients

The following ingredients have 4 Servings
  • 1/3 cup uncooked quinoa
  • 14 oz canned black beans (rinsed and drained)
  • 1/4 cup corn (canned or frozen, thawed)
  • 1/2 red onion (finely chopped)
  • 1 red bell pepper (seeded and finely chopped)
  • 6 slices pickled jalapeno peppers (finely chopped)
  • 1 avocado (peeled, pitted and cut into cubes)
  • 1 small head romaine lettuce
  • 1 3/4 oz tortilla chips (crumbled, plus more for serving)
  • 1 lime (halved, to serve)

Instruction

  • Rinse and drain the quinoa.  Add 1 cup of water to a lidded saucepan and add the quinoa.  Bring to a boil.  Reduce the heat to a simmer, cover and cook for 15 minutes, or until most of the liquid has been absorbed and the quinoa is fluffy.  Remove from the heat and drain off any excess water and set aside to cool. 
  • In a large bowl combine the quinoa, beans, corn, onion, peppers, and jalapenos.  Mix until combined and then lightly stir in the avocado. 
  • Shred the lettuce and add it to bowl, sprinkle with the tortilla chips and toss lightly.  Serve with more tortilla chips and fresh lime wedges to squeeze over the salad.