INGREDIENTS
2 cups
quinoa
1 1/2 cups
black beans
1
avocado
1/2
bell peppers
1 cup
corn
1/2
to 1 jalapeno
1/4
onion
1 serving
cherry tomatoes
2 tbsp
olive oil
1 tbsp
squeezed lime juice
1 small clove
garlic
1 tbsp
cilantro
1 pinch
ground cumin
1 serving
salt and pepper