Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring water to boil, add quinoa, cover, and simmer on low heat until all of the water is absorbed and quinoa is tender, about 10-15 mins. Allow to cool for 15 mins.
In small bowl, combine oil, lime juice, cumin, coriander, cilantro and scallions. Stir in beans, tomatoes, peppers and chiles. Add cooled quinoa, and salt and pepper and combine thoroughly. Add cucumber, red onion, chick peas, and corn. Refrigerate until ready to serve. Serve over tostada shells and garnish with avocados.
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|Serving Size: 1 Serving (521g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 98 (22%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 4904.8mg||169 %|
|Potassium 1393.8mg||37 %|
|Total Carbohydrate 71.8g||21 %|
|Dietary Fiber 19.1g||76 %|
|Sugars, other 52.7g|
|Protein 21.1g||30 %|
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Calories per serving: 452
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