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1
Soak the quinoa in plenty of water for about 15 minutes, and then rinse several times.
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2
Bring 1 cup of water to boil, add quinoa, and simmer covered for 20 minutes, until water is absorbed and quinoa is fluffy.
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3
Set quinoa aside to cool.
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4
In a large bowl, thoroughly mash avocado flesh with juice from 1/2 of the lime.
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5
Add sour cream, chili powder, and garlic salt and mix well.
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6
chili powder and garlic salt amounts can be adjusted according to your preference.
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7
Rinse beans and add to avocado mixture, along with corn (rinse first if using canned or frozen).
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8
Cut tomatoes in half and add to avocado, bean, and corn mixture.
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9
Cut bell pepper into thin slices about 1 inch long.
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10
Trim woody ends from asparagus and cut spears into pieces 1/2 to 1 inch long.
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11
Heat a large frying pan over medium heat and add olive oil.
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12
when oil is hot add peppers and asparagus.
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13
Sprinkle vegetables with juice from remaining lime half and with sea salt.
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14
Cook vegetables for just a few minutes, until they are slightly softened but still bright green.
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15
Stir vegetables occasionally as they cook.
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16
Remove pan from heat.
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17
Add quinoa to avocado mixture and mix well.
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18
Then add peppers and asparagus and again mix well.
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19
At this time the taste may be adjusted by the addition of more salt.
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20
Chill in fridge before serving.
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21
Serve with hot sauce on the side (such as tabasco) for those who like more heat.
