Vegan Cuban Black Bean Quinoa Bowl

1. Place the small pot on high heat with 1 cup of water and a pinch of salt. Bring to a boil then stir in the quinoa. Place the lid on the pot and reduce the heat to low. Simmer for 15 minutes then remove from heat and put the quinoa into the colander and rinse with cold water until completely cooled. If it is not yet tender after the initial 15 minutes, let it simmer for 1-2 minutes longer as cooking times will vary.

2. Wash and dry the tomatoes then cut in half. Place in the large mixing bowl along with the salad greens, quinoa, and HALF of the lime vinaigrette (#1). Mix well. Adjust salt and pepper as desired.

3. Cut the avocado in half, lengthwise, then twist it apart to expose the pit. Carefully, wedge a knife into the avocado pit and twist to pop it out (or scoop it out with a spoon). With a butter knife, score the inside of each half into small, diced pieces.

4. To assemble your beautiful meal: divide the quinoa salad between 2 shallow bowls or plates. Place the Cuban black beans, mango corn salsa, tomatoes, and diced avocado on top. Drizzle on more lime vinaigrette then sprinkle on the crunchy plantain chips. Enjoy the explosion of flavor!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.