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      1. Preheat the oven to 400F.

      2. Bring 1.5 cups of water with 3/4 cup of quinoa and a pinch of salt to a boil in a pot. Once boiling, reduce the heat to low, cover the pot, and let simmer for about 12 minutes.

      3. Cut the vegetables as shown below

      4. Toss the sweet potatoes in a splash of oil and a pinch of salt and pepper. Transfer them to a lined baking sheet and roast in the oven for about 18 minutes.

      5. Drain and rinse the beans and corn under cold water.

      6. In a bowl, combine the cooked quinoa, diced shallot, diced tomato, roasted sweet potatoes, half of the cilantro, southwest seasoning, and citrus dressing. Mix until well combined.

      7. Plate the quinoa mixture and garnish with avocado and the remaining cilantro. Lightly drizzle some olive oil and a pinch of salt and pepper over the top. Enjoy!