* 1 cup dry quinoa, rinsed
* 2 tbsp coconut oil, divided
* 1 large white onion
* 10 medium button or Crimini mushrooms, diced
* 1 can black beans, rinsed and drained
* 1 pint cherry tomatoes, halved
* 2 small avocados, peeled and diced
* 2 tbsp lime juice (or more to taste)
* salt to taste

* 1 cup dry quinoa, rinsed
* 2 tbsp coconut oil, divided
* 1 large white onion
* 10 medium button or Crimini mushrooms, diced
* 1 can black beans, rinsed and drained
* 1 pint cherry tomatoes, halved
* 2 small avocados, peeled and diced
* 2 tbsp lime juice (or more to taste)
* salt to taste

Instructions

* Start by cooking quinoa in either a rice cooker or on the stovetop. Add 1 cup dry quinoa (rinsed) to 1.75 cups of water, cover and simmer for 20 minutes or until cooked. Add 1 tbsp coconut oil to the quinoa pot for extra flavor!
* Meanwhile, dice the onions and mushrooms and cook over medium heat until lightly browned, and all moisture has cooked out of the mushrooms.
* Once the quinoa has finished cooking, add fluffed quinoa and black beans to the pan with mushrooms and onions, and stir to combine and heat through.
* Add 2 tbsp lime juice (or more to taste), and reduce heat to low.
* Stir in sliced cherry or grape tomatoes and avocado, and season to taste with salt.
* Serve with tortilla chips and a dollop of Greek yogurt, and enjoy!

Serving Size: Makes 4 1 cup small servings or 3 larger servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KARENLAURA.

 

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