One: Prepare quinoa according to package directions, cover and set aside.
Two: In a large mixing bowl, add beans and tomatoes, tossing to combine.
Three: Dice avocados, drizzle with lemon juice and set aside in fridge
Four: Make dressing. Put EVO, vinegar, garlic and salt to taste into food processor and pulse until garlic is blended and dressing is creamy. Set aside in the fridge.
Five: Fluff quinoa with a fork and add bean mixture. Season with salt and pepper and add lime juice and zest; toss to combine.
Serve in bowls, topped with avocado and drizzled with dressing, dividing evenly.
The recipe calls for Cilantro, but I don't like it that way.
Store in the fridge for 3 to 4 days (without avocado, better to add it fresh)
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 65 (66%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 294.6mg||8 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 6.8g|
|Protein 1.4g||2 %|
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Calories per serving: 99
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