Quinoa Avocado Salad with Black Beans Over Arugula

Ingredients

• 1 Cup Quinoa
• 1 3/4 Cups Water
• 1/2 Red Bell Pepper diced
• 2 Scallions thinly sliced
• 1/4 Cup Pumpkin Seeds toasted
• 2 Tablespoons Extra Virgin Olive Oil
• 3/4 Tablespoon Fresh Lime Juice
• 1 Pinch Sea Salt
• 4 Cups Baby Arugula
• 1 Fresh Ripe Avocado sliced
• 1 Can (15 ounce) Black Beans drained and rinsed
• 2 Tablespoons Fresh Cilantro

Preparation

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.