2 c. vegetable broth
1 T. cumin
1 poblano pepper, seeded and diced
15 oz. black beans, rinsed
1 c. corn kernels
3 roma tomatoes, diced
1 mango, diced
2 avocados, diced
1 lime, juiced
1 t. black pepper
1/4 c. fresh cilantro
large lettuce leaves
Simmer quinoa with broth, cumin, and diced poblano for 15 minutes, or until liquid is absorbed. Toss cooked quinoa with beans, corn, tomatoes, mango, avocado, lime juice, pepper, and cilanto. Serve hot or cold. Wrap with lettuce leaves if desired.
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