Quinoa Avocado Salad with Black Beans Over Arugula - Dr. Mark Hyman

Quinoa Avocado Salad with Black Beans Over Arugula

  • 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
  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.
Nutritional analysis per serving

calories 361 • carbohydrates 36.4 g • fiber 7.7 g • protein 10.2 g • fat 20.8 g • cholesterol 0 mg • sodium 103 mg • calcium 77 mg

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