Serves 4

Adapted from Jar of Lemons

• ½ cup dry quinoa, cooked according to packaging (add a pinch of salt to the water that’s cooking the quinoa)

• 2 cups spinach, roughly chopped

• 10 grape or cherry tomatoes, quartered

• 1 avocado, diced

• 1 mango, diced

• ½ cup canned kidney or black beans, drained and rinsed

• 2 tablespoons olive oil, divided

• ¼ cup corn

• 1½ teaspoon chili powder, divided

• ½ teaspoon cayenne, divided

• 1 teaspoon salt, divided

• 1 teaspoon pepper, divided

• Juice from ½ lime (about 1-1½ tablespoons)

1. Prep the veggies and fruit while the quinoa cooks.

2. Heat a small pan over medium heat. As the pan is heating up, add ½ tablespoon olive oil. Once the oil is hot, add the corn and fry it up for about 2-3 minutes. Add 1 teaspoon chili powder, ¼ teaspoon cayenne, ½ teaspoon salt, and ½ teaspoon pepper to the corn. Fry for 1-2 minutes, letting the season coat everything. Set aside until ready to serve.

3. In a small bowl, mix 1½ tablespoons olive oil, ½ teaspoon chili powder, ½ teaspoon salt, ½ teaspoon pepper, and lime juice. Mix together until well blended. Set aside

4. Once the quinoa has finished cooking, let it cool for 5 minutes.

5. When ready to serve, divide up all the ingredients amongst the plates. Garnish with additional chili powder and cayenne.

6. Enjoy!