1 cup quinoa thoroughly rinsed
2 cups water
1 can (15 ounces) corn, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
5-6 green onions, chopped (if home-grown, keep the editable flowers for garnishing)
1/4 cup cilantro, finely chopped
1/2 cup of Wispy amaranth microgreens
Salt and pepper, to taste
2 large limes, juiced
4 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
Pour over the salad and toss to coat.
Options: Pick the flowers from the heads of your green onions and them sprinkle on top. Add 1 cup of halved cherry tomatoes to the mix.
*Store leftovers in the fridge in an airtight container.
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Is it time to cut back on the breads and gluten but not on the pizza?
Feel and look like a pro when you cook this!
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