- 1 cup water
- 1/2 cup quinoa
- 1 (15 ounce) can reduced-sodium black beans, drained and rinsed
- 2 ears corn, kernels cut from cob
- 4 cups fresh salsa
- 2 avocados, cut into cubes
- Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes.
- Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.