Tomato-Avocado-Quinoa Bowl

Serves 3-4

 

12-14 cherry tomatoes, halved

1 avocado, pitted and sliced

1 medium cucumber, thinly sliced

1/2 small onion, sliced

1 cup black beans canned or cooked

1 ear corn, kernels sliced off

1/2 cup quinoa, uncooked

1 radish, sliced thinly

2 palm hearts, sliced thinly

3 leaves of fresh basil

Salt and pepper to taste

1. Add ingredients to a bowl. Set aside.

2. Mix lemon juice and Dijon mustard in bowl.  Slowly pour olive oil into bowl, mixing with a whisk. Add salt and pepper. Stir.

3. Drizzle the Lemon-Vinaigrette on top of vegetables. Gently toss.

4. Let bowl sit for 10 minutes.  Serve.

Lemon vinaigrette

2 tablespoons lemon juice

1/3 cup evoo

1-2 tablespoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

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