Clean Eating - The Loaded Bowl

  • Currently 4/5
Can be a dinner or side dish. Try swapping quinoa for brown rice and/or adding onions and asparagus. Try adding a sprinkle of cayenne or chili powder for more heat. You can increase the protein by tossing in a few chunks of cooked chicken as well.
3 c quinoa, rinsed and drained
1 can balck beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1 c fresh chopped cilantro
2 avocados, pitted and peeled
fresh lemon juice, to prevent avocado from browning
salt and pepper
juice of 4 limes
zest of 1 lime
1/4c EVOO
1/4 c whie vinegar
2-3 cloves minced garlic
salt and pepper
1. Prepare quinoa according to package directions. Cover and set aside.
2. In a large mixing bowl, add beans tomatoes, and cilantro. Toss to combine.
3. Dice avocado, drizzle with lemon juice, and set aside in fridge.
4. Add all dressing ingredients to a food processor or mini chopper. Pulse until garlic is blended and dressing appears creamy. Set aside in fridge.
5. Fluff quinoa with a fork and add bean mixture. Season with salt and pepper and add lime juice and zest. Toss to combine. Serve in bowls, topped with avocado and drizzled with dressing, dividing evenly.
12 servings

293 calories
12g fat
9g protein

This salad keeps well, covered, in the fridge for 3-4 days. For best results, add avocado just before serving.

Janice Cook

Member since Jan 2010

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