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Ingredients

• ¾ oz canola oil
• 1 cup quinoa, rinsed
• 1 cup onion, finely diced
• 1 Tbsp garlic, minced
• 1 tsp Mexican oregano, crumbled
• 1¼ cups chicken stock
• ½ tsp salt
• pepper to taste
• 1 cup cucumber, peeled, seeded, and diced
• 2 cups tomato, seeded and diced
• 1 cup tepary beans, cooked (if you can't find tepary beans, use black beans -- they work beautifully)
• ½ cup red onion, small dice, rinsed
• 1 Tbsp mint, chopped
• 1 Tbsp minced jalapeño
• 2 Tbsp cilantro, chopped
• 1½ Tbsp lime juice
• 2 cups avocado, ½" dice

  Description

  I Found This Recipe Online, Posted By Someone Calling Herself Stargirl. I Have No Idea Where She Got It (apologies To Luvsthecity, Who Needs To Know The Provenance Of Every Recipe Posted Here). The Combination Of Flavors Is Wonderfully Complex, And The Ta

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