The Loaded Mexican Bowl

By KrisR

A veggie and grain bowl that is very versatile. Use it as a main dish or salad to accompany your meal. You can swap brown rice for quinoa. Add chopped onions or asparagus. For a bit more heat, add cayenne or chili powder. For more protein, add chunks of cooked chicken or baked tofu.

Ingredients

• dressing:
• 3 cups quinoa, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 1 pint cherry tomatoes, halved or 2 cups diced tomatoes
• 1 cup fresh cilantro, chopped
• 2 avocados, pitted, peeled and diced
• fresh lemon juice
• sea salt and black pepper tt
• juice of 4 limes
• zest of 1 lime
• 1/4 cup olive oil
• 1/4 cup white vinegar
• 2 or 3 garlic cloves, minced
• s&P TT

Details

Servings 12

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, tossing to combine.
3. Dice avocados, drizzle with lemon juice and set aside in fridge.
4. Add all dressing ingredients to a food processor or blender. 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, divided evenly. If desired, garnish with more cilantro.

Storage: this grain salad keeps well, covered in fridge for 3-4 days. but you can make leftovers last even longer by slicing your avocado fresh and adding it to the mix just before serving. Without the avocado, the dish will last 5-6 days in fridge. You can freeze it too.