The Loaded Bowl

By surethingjoemayo

Grain and veggie bowl.

Ingredients

• Dressing:
• 3 cups quinoa, rinsed and drained
• 1-15 oz can Eden Organic Black Beans, rinsed well and drained
• 1 pint cherry tomatoes, halved
• 1 cup fresh cilantro, chopped
• 2 avocados, pitted and peeled
• Fresh lemon juice
• Sea salt and ground pepper
• juice of 4 limes
• zest of 1 lime
• 1/4 cup EVOO
• 1/4 cup white vinegar
• 2 or 3 cloves garlic, minced
• sea salt, ground pepper

Details

Cooking time 25mins

Preparation

Step 1

1. Prepare quinoa according to package directions, cover, and set aside.

2. In a large mixing bowl, add beans, tomatoes and cilantro. Toss to combine.

3. Dice avocados, drizzle with lemon juice and set aside in fridge.

4. Add all dressing ingredients to a food processor or mini chopper. Pulse until garlic is blended and dressing appears creamy. Set aside in fridge.

5. 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.

Storage:
This grain salad keeps well, covered, in the fridge for 3 to 4 days. But you can make your leftovers last longer by slicing the avocado fresh and adding to the mix just before serving.