The versatility of quinoa is endless! It can be prepped for a hot, evening meal, then enjoyed in a salad or bowl for lunch the next day.

   Vegan

   Gluten free

   Serves 6

Ingredients

2 cups quinoa, cooked

2 cups black beans (cooked and drained, or canned and drained, unsalted)

2 cups cherry tomatoes, halved

1 cup fresh cilantro, chopped OR 1 cup fresh parsley, chopped

8 tbsp lime juice (approx. 4 limes)

Zest of 1 lime

Dressing

¼ cup extra virgin olive oil

¼ cup apple cider vinegar

2 cloves garlic, minced

1 tsp fresh lemon juice

½ tsp sea salt

½ tsp black or white pepper

Garnish

1 avocado, pitted, peeled and sliced

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Directions

1. Set prepared quinoa aside.
2. In a large mixing bowl, add beans, tomatoes, lime juice, lime zest and cilantro/parsley, tossing to combine.
3. Add all dressing ingredients into a food processor or blender.  Pulse until garlic is blended and dressing appears creamy.
4. Fluff quinoa with a fork and add to bean mixture. Toss to combine.
5. Serve in bowls, topped with avocado slices and drizzled with dressing, dividing evenly.  If desired, garnish with a few more springs of cilantro/parsley.

This vegan bowl keeps well in the fridge for 3-4 days.  If you’re prepping for one, slice the avocado fresh and add it to the mix just before serving.  Without the avocado the dish will last up to 5 or 6 days in the fridge, and it freezes too!

 

Nutritional analysis, per serving

Calories 435;  Carbs 57 gm; Fiber 12 gm,  Fat 18 gm, Protein 14 gm, Sodium 151 mg