1 head iceberg lettuce
1 C quinoa
1-2 peaches (chopped)
1 red bell pepper (diced)
½ sweet red onion (diced)
1-2 fresh green chillies (diced)
1 tomato (chopped)
1 Can black beans
3-4 whole carrots (sliced in ribbons with a peeler)
1 avocado (sliced)
Fresh cilantro (minced)
Prepare the quinoa in a sauce pan, rice cooker, steamer, or whatever your preferred method for rice is. It cooks up exactly the same.
Saute the onion, red bell pepper, and chillies in a little olive oil until the onions start to become translucent. While the onions and peppers are sauteing, lightly fry the prepared quinoa in a frying pan with a generous amount of olive oil, making sure to stir often. When the onions and veggies are ready, stir them into the quinoa along with the black beans and cilantro and stir over medium heat for a couple minutes.
Remove from heat and add the peaches, carrot ribbons and tomatoes into the quinoa. Slice one of the limes and squeeze it over the mixture.
Spoon the mixture onto a large whole leaf of iceberg lettuce, top with sliced avocado, carrot ribbons, cilantro leaves and a split lime slice. Drizzle with balsamic vinegar.