Peruvian Quinoa & Black Bean Causa with Avocado-Cilantro Cream

Ingredients

• 0.5 cup quinoa, uncooked
• 1 cup vegetable broth, for quinoa
• 0.75 cup black beans, canned, drained and rinsed
• 3 oz tempeh, thinly sliced
• 0.5 whole avocado, ripe
• 0.25 cup fresh cilantro, chopped
• 2 tbsp lime juice, fresh
• 3 tbsp coconut milk, unsweetened
• 2 cloves garlic, minced
• 0.5 tsp cumin, ground
• 0.5 tsp smoked paprika
• 2 tbsp olive oil, divided
• 0.25 cup red onion, finely diced
• 0.5 cup cherry tomatoes, halved
• 0.25 tsp sea salt
• 0.125 tsp black pepper

Instructions

1. 1

   Rinse quinoa and cook in vegetable broth for 15 minutes until fluffy, then set aside.

2. 2

   While quinoa cooks, pan-fry tempeh slices in 1 tbsp olive oil with smoked paprika and salt for 8-10 minutes until golden and crispy on both sides.