1 cup pearled quinoa

2 1/4 cups reduced-sodium vegetable stock

1 tablespoon olive oil

1 shallot, minced

2 garlic cloves, minced

1 1/2 teaspoons ground cumin

1, 15-ounce can black beans, drained

kosher salt, as desired

juice from half lime, approximately 2 teaspoons

2 tablespoon roughly chopped parsley

1 avocado, thinly sliced or cubed

Method:

1.   In a small pot over medium heat, add quinoa and stock. Bring to a boil, reduce temperature to low, cover and allow to simmer until cooked and stock has been absorbed, approximately 15 minutes. Fluff with a fork and set to the side.

2.   In a small sauté pan over medium heat, add olive oil and allow to heat, approximately 1 minute. Add shallots and cook until translucent, approximately 2 – 4 minutes. Add garlic and cumin cooking until just fragrant, approximately 20 seconds.

3.   In a medium size serving bowl, add quinoa, black beans, shallot mixture, salt, lime juice, and half of the parsley. Toss to evenly combine.

4.   Garnish with fresh avocado and the remaining parsley.

Kitchen Note:  Mint and cilantro also make for great flavor enhancers.  Cooked chicken thighs or breast is a nice way to add additional protein while keeping it super healthy.