This quinoa salad recipe is a hit with vegetarians and vegan. Those of you not yet fully convinced that quinoa is the real superfood will also be forced to think again. This recipe takes the traditional mexican dish and gives it a CBD twist. 

Easy and simple to prepare, this one pot meal is ready in next to no time. Also, it can be kept in the fridge for a couple of days. 

Recipe

Servings – 2

Ingredients

• 400 grams sweetcorn, washed and drained
• 400 grams kidney beans, washed and drained
• 2 cups vegetable stock
• 1 cup quinoa, washed and drained
• 3 plum tomatoes, diced
• 1 avocado, diced
• Juice of 1 fresh lime 
• 2 tablespoons regular vegetable oil
• 3 cloves garlic, finely chopped
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 2 teaspoons cumin
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper powder
• CBD oil as per dosage

Directions

• Mix the CBD oil with the vegetable oil until completely blended. 
• Heat the oil mixture gently over medium heat in a large pan 
• Add the garlic to the heated oil and cook for a couple of minutes until soft. 
• Add the corn, kidney beans, quinoa, tomatoes, vegetable stock, cumin, chili powder, paprika, pepper and salt and stir until completely mixed. 
• Cover the pan and cook for 20 minutes or until the quinoa is tender and the liquid is fully absorbed.
• Serve in a bowl and garnish with lime juice and avocado.

Disclaimer

CBD products that are derived from Hemp and contain less than the prescribed .3 percent of THC are legal per federal law. However, certain state laws may still deem it illegal.

CBD products that are derived from Marijuana are illegal per federal law but remain legal under the laws of certain states. 

It is advisable to check the appropriate state laws in case of travel. It is important to note that over-the-counter CBD products are not approved by the FDA.