Yummy Mexican Quinoa Salad with CBD Stock

Vegans and vegetarians will adore this delicious quinoa salad. Even those who are not quite convinced by superfood quinoa will be converted by this Mexican dish – it’s definitely a quinoa salad with a twist. It’s also incredibly easy to make, as you’ll only need one large pan for this one-pot meal. Furthermore, it will keep for a few days in the fridge so you can take a little to work each day for your lunch.

Instructions:

Mix together the vegetable oil with the CBD oil until it is blended well. Heat this mixture in a large pan over medium heat.

Add the garlic to the oil and cook for about two minutes until it is softened.

Add in the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, paprika, salt, and pepper. Stir until it is mixed well, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.

Transfer to a serving bowl and top with the avocado and lime juice.

Enjoy!

You will need:

  • 2 tablespoons vegetable oil
  • CBD oil
  • 3 cloves garlic, minced
  • 15oz kidney beans, drained
  • 15oz sweetcorn, drained
  • 3 roma tomatoes, diced
  • 1 cup quinoa, rinsed
  • 2 cups vegetable stock
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 avocado, cubed
  • 1 lime, juiced

Serves: 2

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