Recipes

Ingredients

• 3 cups cooked quinoa
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 red pepper, diced
• 1 (8-oz.) package tempeh, cubed
• 1 cup salsa
• Juice from one lime
• 1 Tablespoon Santa Fe Seasoning
• 1 (15-oz.) can black beans, drained and rinsed
• 1 cup fresh corn (or frozen)
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons fresh cilantro
• Salt and pepper, to taste
• 1 avocado, diced