Recipes

Cooking Times

Ready in: 40 minutes
Prep time: 5 minutes
Cook time: 35 minutes
Serves: 5

Ingredients

• 1 tablespoon avocado oil
• 3 minced garlic cloves
• 1 diced jalapeno
• 1 1/2 cups diced Cauliflower
• 1 bunch Cilantro
• 1 (15-ounce) can fire roasted tomatoes
• 1 cup dry quinoa
• 1 1/2 cups frozen fire-roasted or regular corn
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon pink salt
• 1 can black beans, drained
• 1 1/2 cups vegetable broth
• Juice of one lime

Directions

1. Wash the cauliflower and cilantro. Dice the cauliflower and chop the cilantro. 2. Add the avocado oil to a large frying pan and bring to medium heat. Add the garlic and jalapeno and stir for about 3 minutes. 3. Add the cauliflower, ½ cup cilantro, tomatoes, quinoa, corn, cumin, chili powder, salt, black beans, vegetable broth and lime juice. Stir and bring to a boil. Reduce heat to medium-low and cook for about 25-30 minutes or until all the liquid is absorbed and the quinoa is cooked. 4. Top with green onions, red onions, cilantro, and avocado. Serve in a bowl, wrapped in a tortilla, as a dip with chips, or stuffed into a taco shell.