|5 min||20 min||8|
|1 cup||Quinoa, uncooked|
|1 3/4 cup||Water, filtered|
|1/2 medium pepper(s)||Red bell pepper (organic)|
|2 green onion (stem)||Green onion (chopped)|
|1/4 cup||Pumpkin seeds (pepitas) (raw)|
|2 tbsp||Extra virgin olive oil|
|3/4 tbsp||Lemon juice (or lime juice)|
|1 dash||Himalayan sea salt|
|8 cup||Arugula (organic)|
|2 can (15oz)||Black beans, canned (drained & rinsed)|
|2 cup||Cilantro (coriander) (organic)|
Rinse and cook quinoa in simmering water, covered, for 12 minutes. Turn off heat and let sit for 8 more minutes, until water is absorbed. In the meantime, chop peppers and onions, drain and rinse beans, and prepare dressing.
Dressing: Whisk together olive oil, lemon juice, and salt.
Stir vegetables, pumpkin seeds, and dressing into cooled quinoa.
To serve: Spoon 1/2 cup quinoa over 1 cup arugula, 1/2 cup black beans, 1/4 sliced avocado, and a handful of cilantro.