Summer Breeze - MI Coop Kitchen

Ingredients

• 2 cups quinoa, rinsed and drained, cooked according to package (I prefer using chicken stock/broth or vegetable stock/broth as the liquid to cook the quinoa.)
• 1 onion, finely chopped
• 1 bulb garlic, minced
• 1 tablespoon fresh chives, finely chopped (can substitute with dried chives, but use less.)
• 1 orange bell pepper, diced
• 2-3 tomatoes, chopped or use grape or cherry tomatoes
• 1 large English cucumber, diced
• 1-2 avocados, pitted, peeled and slivered or diced
• 16 ounces black beans, drained
• shredded white cheese, optional
• Feta cheese, optional
• salt and pepper, to taste
• grilled chicken, or sausages, optional
• Rinse, drain and cook quinoa according to directions on package. Can substitute water for chicken or vegetable broth or stock.
• In small sauce pan, heat black beans through.
• Chop/mince onion, garlic, chives and pepper, and sauté in skillet until tender with salt and pepper to taste. Mix into cooked quinoa, and keep warm.
• Chop tomatoes, cucumber, and avocados, placing each in separate serving bowls.
• Salads