Quinoa Avocado Salad with Black Beans Over Arugula

Ingredients

  • 1 Cup Quinoa
  • 1 3/4 Cups Water
  • 1/2 Red Bell Pepper diced
  • 2 Scallions thinly sliced
  • 1/4 Cup Pumpkin Seeds toasted
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3/4 Tablespoon Fresh Lime Juice
  • 1 Pinch Sea Salt
  • 4 Cups Baby Arugula
  • 1 Fresh Ripe Avocado sliced
  • 1 Can (15 ounce) Black Beans drained and rinsed
  • 2 Tablespoons Fresh Cilantro

Method

Step 1

Rinse the quinoa and drain. Place in a saucepan with the water. Cover and bring to a boil. Reduce to low heat. Let simmer for 12 minutes. Turn off heat and let sit, covered, for another 8 minutes until all the water is absorbed.

Step 2

Remove the quinoa from the pan and fluff with a fork onto a plate to cool. When cool, add the pepper, scallions, and pumpkin seeds. In a small bowl, combine the olive oil, lime juice, and salt. Toss with the quinoa.

Step 3

To serve, place arugula on a plate, spoon the quinoa salad on top, then garnish with fresh sliced avocado, a spoon of drained black beans, and a sprinkle of cilantro.

Step 4

Optional: add slices of grilled chicken breast seasoned with a pinch of salt and pepper.

Step 5

Note : if you are on the advanced plan, omit the quinoa.

Nutritional Information

Nutritional analysis per serving: Calories 361, Carbohydrates 36.4 g, Fiber 7.7 g, Protein 10.2 g, Fat 20.8 g, Cholesterol 0 mg, Sodium 103 mg, Calcium 77 mg

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