Quinoa Avocado Salad with Black Beans over Arugula

12 25 314
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 8
Quinoa Avocado Salad with Black Beans over Arugula
Health Rating


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, scallion, ramp (chopped)
1/4 cup Pumpkin seeds (pepitas) (raw)
2 tbsp Extra virgin olive oil
3/4 tbsp Lemon juice (or lime juice)
1/4 tsp Himalayan sea salt
8 cup Arugula (organic)
2 can (15oz) Black beans, canned (drained & rinsed)
2 avocado(s) Avocado
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.

Nutrition Facts

Per Portion

Calories 314
Calories from fat 117
Calories from saturated fat 16.8
Total Fat 12.9 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 7.9 g
Cholesterol 0
Sodium 434 mg
Potassium 821 mg
Total Carbohydrate 38 g
Dietary Fiber 12.8 g
Sugars 1.2 g
Protein 11.4 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 0.7
Vegetables 2.9

Energy sources

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