Quinoa, Easy Mexican

By seamline

This should last at least 4-5 days in the fridge. It can also be frozen for longer storage.

Ingredients

• 7-8 tomatillos
• 2 cups corn
• 2 T avocado oil
• 1 cup quinoa
• 2 cups water
• 2 cups black beans
• 1-2 cloves garlic
• 1/2 tsp cumin
• 1-2 tsp cilantro, chopped
• Sea salt to taste
• 1 avocado chopped

Preparation

Step 1

Preheat oven to 400.
In a bowl, toss the tomatillos and corn in the avocado oil.
Spread onto a baking sheet and roast for about 20 minutes. You may need to toss once halfway through. Once the tomatillos are cooled, give them a rough chop.
In a small saucepan, add the quinoa and water. Bring to a boil, then turn down, cover and simmer until all the water is absorbed. About 10 minutes.
Add everything, except the avocado, to a bowl and mix well. Once ready to serve, chop avocado and serve on top.