Quinoa Avocado Salad with Black Beans over Arugula
12
25
314
Ingredients
Minutes
Calories
Prep
Cook
Servings
5 min
20 min
8
Health Rating
Ingredients
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)
Instructions
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
Calories314
Calories from fat117
Calories from saturated fat16.8
Total Fat12.9 g
Saturated Fat1.9 g
Trans Fat0.0 g
Polyunsaturated Fat2.4 g
Monounsaturated Fat7.9 g
Cholesterol0
Sodium434 mg
Potassium821 mg
Total Carbohydrate38 g
Dietary Fiber12.8 g
Sugars1.2 g
Protein11.4 g
Dietary servings
Per Portion
Grain
1.1
Meat Alternative
0.7
Vegetables
2.9
Energy sources
Recipe from:
Lisa Hernandez Certified Nutritionist, www.learningtobehealthy.com
