Black Bean and Quinoa Salad with Avocados [2 recipes]

Ingredients4 cup cooked quinoa (here’s how to make fluffy quinoa)
1 cup mild or medium salsa (tomatoes, onions, cilantro, chili peppers)
1 15-ounce can black beans, drained
1 cup raw baby spinach
Salt and pepper to taste
1-2 ripe avocados

InstructionsCombine the first four ingredients and season to taste.
Serve with avocado chunks on top, or use the salad as a filling for half an avocado.

from Unprocessed October 2012

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Quinoa and Black Bean Lunch Bowl

1/2 cup quinoa
1/2 cup cooked black beans
1 small baby zucchini, quartered lengthwise and sliced crosswise
1/4 cup Zesty Hummus
Juice of 1/2 lemon
3 cups mixed greens
1/4 cup fresh salsa
1 avocado, pitted and sliced
2 Tbsp chopped cilantro

1. In a small saucepan, bring 1 cup water to boil over high heat. Add quinoa.
Cover, reduce heat and simmer until most of water is absorbed, 10-12 minutes.
Remove from heat, fluff, cover and let sit 5 more minutes.

2. In a small saute pan, heat black beans and zucchini over medium-high heat. Add a splash of water and cook until water is evaporated and zucchini is slightly soft.

3. To make dressing, combine hummus and lemon juice.

4. Divide mixed greens between two bowls and add quinoa, and black bean and zucchini mixture. Pour dressing over top, and add salsa, avocado and cilantro to each bowl.

Servings 4 x 2cups
Calories: 200
Protein: 6g
Fat: 9g