Quinoa & Black Bean Causa-Style Stack with Cilantro-Lime Avocado

Ingredients

• 3/4 cup cooked quinoa, prepared ahead
• 1/2 cup cooked black beans, drained and rinsed
• 1 whole avocado, ripe
• 1/4 cup fresh cilantro, packed, chopped
• 2 tbsp lime juice, fresh
• 1 tbsp aji amarillo paste, peruvian yellow chili
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup cherry tomatoes, halved
• 2 tbsp red onion, finely diced
• 2 tbsp olive oil, divided
• 1 clove garlic, minced
• 1/4 tsp ground cumin
• 1/2 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste
• 1 tbsp toasted corn nuts or pepitas, for garnish
• 1 whole lime wedge, for serving

Instructions

1. 1

   In a small bowl, combine warm cooked quinoa, black beans, minced garlic, aji amarillo paste, cumin, and 1/2 tbsp olive oil. Mash gently until combined but still slightly chunky. Season with salt and pepper. Set aside.

2. 2

   Heat 1 tbsp olive oil in a small skillet over medium-high heat. Add corn kernels and char for 3-4 minutes, stirring occasionally until lightly browned. Add diced red onion and cook 1 minute, then add cherry tomatoes and cook 1-2 minutes until tomatoes just soften. Season with salt and pepper. Remove from heat.