- rice quinoa - 1 cup
- salt - To taste
- tomato - 4 pieces
- garlic - 3 teeth
- jalapeno - 2 pieces
- Cilantro - 3/4 Cups
- lime, juice - 1 piece
- a bank of black beans - 1 piece (450 g)
- cherry tomatoes - 1 cup
- avocado - 1 piece
1. In a medium saucepan, on high heat, bring 1 cup of water, a teaspoon of salt and rice quinoa to a boil. Cover the pan of the crumbs, reduce the heat to a weak one and cook over low heat for 15 minutes. After 15 minutes, remove the saucepan from the heat and let stand under the lid for 10 minutes. Remove the paper peel from the tomato. Jalapeno cleanse the seeds. Rinse and dry the beans with paper towels. Cut the avocado into cubes. Slice the cherry tomatoes. 2. Preheat the grill with the rack at the top. Fry the tomato and garlic until the tomato is brown, about 5-8 minutes. Peel the garlic. Put it in a blender with a tomato, a teaspoon of salt, jalapeno pepper and a cup of cilantro. Stir to a consistency of mashed potatoes. Salsa is ready. 3. Lay the rice quinoa in a large dish. Stir with lime juice. After the quinoa has cooled down and will be slightly warmer than room temperature, add beans, cherry tomatoes, avocados, the remaining cups of cilantro and salsa from tomato. 4. Stir and serve immediately.
Servings: 3-4