Active Time: 15 Minutes

Total Time: 25

4 – 6 servings

Print recipe


1 cup Quinoa, rinsed in Silform Deep Dish Round Mold or fine mesh sieve

2 cups water

¼ FRENCH PANTRY Extra Virgin Olive Oil Juice from 1 ½ limes

2 teaspoons ground cumin

1 ½ teaspoon FRENCH PANTRY Sel Gris Salt, divided

½ teaspoon red pepper flakes (or more to taste) 1 ½ cups cherry tomatoes, halved

1 (15 ounce) can black beans, drained and rinsed 5 green onions, finely chopped

¼ cup chopped fresh cilantro 1 avocado, chopped

FRENCH PANTRY Pep Rally Peppermill pepper of choice, to taste



  1. Place Medium Round Mold on a microwave safe plate. Add quinoa and water. Microwave uncovered for 10-12 minutes or until all water is absorbed. Set aside to cool.
  2. Juice lime with Citrus Press. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
  3. Combine quinoa, tomatoes, black beans, and green onions together in the mixing bowl. Pour dressing over quinoa mixture. Using the Heat Resistant Spatula, stir to coat.
  4. Place cilantro in the Eco Chop and pull 2-3 times. Gently stir in cilantro and avocados. Season with remaining salt and pepper to taste. Serve immediately or chill in the refrigerator.

bon TIP: Add grilled chicken or shrimp for a complete meal. Add cooked corn from the cob for a sweet and spicy variation.

Enjoy form our bon COOK kitchen to yours!

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