| 12 | 25 | 294 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 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.
| Grain | 1.1 |
| Meat Alternative | 0.7 |
| Vegetables | 2.9 |
