Lime & Barlotti bean Quinoa salad
1 cup uncooked “Sabarot” Quinoa
1 can “Divella” boiled Barlotti Beans , drained
1 cup cherry tomatoes, halved
½ avocado, chopped
1 cup fresh cilantro leaves
¼ cup fresh lime juice
2 tbsp “Divella” extra virgin olive oil
½ tsp lime zest
1 clove of garlic
½ tsp black pepper
¼ tsp sea salt
Boil ‘Sabarot’ quinoa, do not overcook it or it will become too clumpy for a salad. Cook it about 12 minutes it should yield loose quinoa that will toss perfectly.
