Quinoa Avocado Salad with Black Beans Over Arugula

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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.

Quinoa Avocado Salad with Black Beans Over Arugula Recipe

Quinoa Avocado Salad with Black Beans Over Arugula

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  • Yield: 4 Servings
  • Prep:
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  • Ready In:

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, …

Ingredients

Instructions

  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.
  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.
  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.
  4. Optional: add slices of grilled chicken breast seasoned with a pinch of salt and pepper.
  5. Note : if you are on the advanced plan, omit the quinoa.
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