QUINOA & BLACK BEAN COBB SALAD

By Chef David Cordua

SERVES 2

INGREDIENTS

1/2 cup Quinoa (see below)
1/2 cup black beans
1/2 cup avocado, chopped
1/2 cup romaine, chopped
1/4 cup bacon, chopped
1/4 cup Pico de Gallo (see below)
1/4 cup La Vaquita^® Queso Fresco, crumbled

For Quinoa:

2 cups quinoa
2 tablespoons corn oil
1/4 cup onion, diced
1/4 cup carrot, diced
1/4 cup celery, diced
6 cups chicken stock
1 teaspoon salt

For Pico de Gallo:

5 roma tomatoes, diced
1/2 onion, diced
1 jalapeno, diced
2 tablespoons of lime juice
1/2 cup cilantro, chopped
1 teaspoon of salt

DIRECTIONS

Prepare Quinoa: In a sauce pan at medium high heat, toast quinoa in oil until and golden brown and giving off a wonderful nutty aroma, about 5 minutes. Add onion, celery, and carrot and sauté until they soften. Add chicken stock and salt. Boil at high heat until liquid is absorbed. Remove from heat, cover with aluminum foil and let sit for 20 minutes.

Prepare Pico de Gallo: Combine ingredients in a bowl.

To assemble salad, combine all ingredients up through the Pico de Gallo. Finish by tossing in crumbled La Vaquita^® Queso Fresco.