Ingredients
Units
Scale
- 1/4 cup minced onion (very finely so you don’t “bite” an onion)
- 1/2 of a large red pepper (chopped)
- 1/2 of a large yellow pepper (chopped)
- 1 pint of grape or cherry tomatoes (chopped)
- 1/2 cup jalapenos (chopped)
- 1 large handful of cilantro (chopped)
- 1 10 oz package of frozen organic corn
- 2–3 avocados (chopped into 1 inch size pieces)
- 1 cup of quinoa (cooked and cooled)
- Juice of 2 limes
- Juice of 2 lemons
- 1/2 cup olive oil
- Salt to taste
Instructions
- Cook and cool quinoa ahead of time.
- Chop onion, peppers, jalapenos and cilantro in a hand chopper. (or by hand)
- Slice tomatoes into small pieces.
- Cut avocados into 1 inch pieces.
- Juice 2 limes and 2 lemons (add more if needed, depending on size)
- Add juice, olive oil, salt to taste and chopped vegetables to a large bowl.
- Mix well.
- Add cooled quinoa and avocado last.
- Stir gently.
- Chill and serve.
Notes
Can be eaten with chips, as a side dish, or as a topping for grilled chicken or fish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
