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Ingredients
  • 1 cup dry quinoa, rinsed and drained
  • 6 corn tortillas
  • 1 15-oz. can black beans, rinsed and drained (1½ cups)
  • 2 cups frozen roasted corn kernels, thawed
  • 16 oz. fresh pico de gallo
  • 2 medium avocados, peeled, seeded, and chopped
  • 2 tablespoons lime juice
  • ¼ to ½ cup chopped fresh cilantro
  • Chili powder, to taste
  • Sea salt, to taste
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