By emensah m
Rinse the quinoa under cold water to remove any bitterness.
In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water. Add 1/2 teaspoon of salt and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
While the quinoa is cooking, prepare the veggies. Dice the cucumber, bell pepper, and avocado into small pieces. Halve the cherry tomatoes. Rinse the black beans under cold water and drain well.
In a large mixing bowl, combine the cooked quinoa, diced cucumber, bell pepper, cherry tomatoes, black beans, and diced avocado.
In a small bowl, whisk together the olive oil, lemon juice, remaining salt, and pepper. Pour this dressing over the quinoa and veggies.
Toss everything together gently until well combined. Taste and adjust seasoning if necessary.
Chop the fresh cilantro and sprinkle over the top of the bowl as garnish. Serve immediately or refrigerate for later.
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By emensah m
This recipe is ready in 30 minutes and features quinoa, water, cherry tomatoes and other delicious ingredients. Contains 450 calories total.
Rinse the quinoa under cold water to remove any bitterness.
In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water. Add 1/2 teaspoon of salt and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
While the quinoa is cooking, prepare the veggies. Dice the cucumber, bell pepper, and avocado into small pieces. Halve the cherry tomatoes. Rinse the black beans under cold water and drain well.
In a large mixing bowl, combine the cooked quinoa, diced cucumber, bell pepper, cherry tomatoes, black beans, and diced avocado.
In a small bowl, whisk together the olive oil, lemon juice, remaining salt, and pepper. Pour this dressing over the quinoa and veggies.
Toss everything together gently until well combined. Taste and adjust seasoning if necessary.
Chop the fresh cilantro and sprinkle over the top of the bowl as garnish. Serve immediately or refrigerate for later.
Calories per Serving: 450
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