4 Tbsp EVOO, divided
3/4 cup finely diced zucchini
3/4 cup finely diced green papaya (or cucumber)
1/2 onion, finely diced (ideally red onion)
3/4 cup corn kernels (fresh corn if in season)
1/4 tsp cayenne pepper
1.5 teaspoon cumin
1 teaspoon chili powder
1 cup sliced heirloom cherry tomatoes (about 2-6 slices per cherry tomato - depending on the size)
1 avocado, finely diced
1 cup dry quinoa, cooked according to package directions
1.5 cups chickpeas
handful of cilantro, chopped
1 lime, juiced
salt and pepper
Heat EVOO in a large pan. Add zucchini, green papaya, onion and corn. Saute for about 5 minutes over medium heat. Add chili powder, cumin, and cayenne. Stir to mix evenly. Stir in cherry tomatoes, avocado, quinoa, chickpeas, cilantro, and lime. Season to taste with salt and pepper and adjust seasonings accordingly.
But really, put in whatever you want!
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