Dark bean, corn, and avocado salad with rice and quinoa

Ingredients for 2 servings:

• 1 can beans, dark, drained, 425 ml
• 1 corn cob
• 1 avocado(s), peeled, diced
• 1 lime(s)
• 3 tsp olive oil, cold squeezed
• 150 g quinoa, cooked
• 150 g brown rice, cooked
• Sea salt
• Pepper, freshly ground
• ½ red onion, diced
• 1 handful of coriander leaves, chopped
• 1 chili pepper(s) (jalapeno), without seeds, finely diced

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Gluten-free lunch, for the office, university, construction site…

Pre-cook the quinoa and rice separately according to the package instructions. We recommend cooking a larger batch for several days. It will keep in the refrigerator for several days, so you can vary the ingredients with different ingredients. Preheat a grill pan or an oven with a grill function to medium heat. Grill the corn for about 1 minute on each side. Once nicely browned on all sides, let it cool. Add the corn kernels to the quinoa and rice in the two lunch boxes. Add the drained beans and avocado. Drizzle with olive oil and then a careful squeeze of lime juice. Season with salt and pepper. Mix together the garnish ingredients and drizzle as much as you like over the salad mix.