Warm Bowl of Quinoa, Black Beans, & Avocado

DSCN4614_LR This gorgeous bowl of food is my new favorite way to eat.  Sure, I LOVE a big salad with lots of ingredients all mixed together with a dressing.  I am not knocking the salad.  But what I also love is a bowl of food with the ingredients separated so I can look at every component and appreciate each for its uniqueness.  How interesting and attractive!  As the temps drop, I find myself burned out on cold salads so what I do is take one of the components, warm it up and serve with the other raw, cold ones.  That way I get the warmth my body is seeking and the goodness of greens all in one bowl.  Perfecto!  I also tend to increase my good fats with the season change so I bring on the olive oil, nuts, and avocados (and cheese!).  I warmed up the quinoa salad and finished it with even more olive oil, lime juice, smoked salt, and cracked pepper.  I also drizzled olive oil on the arugula and lime juice.  I did not add the avocado to the quinoa salad as it will brown over time.  Add at the end, on the side.  The addition of roasted, salted sunflower seeds makes this salad really lovely as does a heavy dose of scallions.  The feta cheese is quite nice too…but what isn’t nice with feta?!!  I hope you enjoy this bowl of goodness as much as I do – Blessings!

Quinoa, Black Bean, & Avocado Bowl
  • 3 cups cooked quinoa
  • 2 cups cooked black beans
  • 1 jalapeno, seeded and diced small
  • ½ cup roasted and salted sunflower seeds
  • ½ yellow pepper, diced
  • 4 ounces crumbled feta
  • 4 scallions, sliced thin
  • ½ cup olive oil and extra for serving
  • Salt to taste
  • 2 limes
  • 1 avocado
  • Handful of arugula
  1. Quinoa: Take 1 cup plus 2 tablspoons quinoa and rinse several times until water runs clear. Bring 1⅔ cup water to a boil. Add the washed quinoa, bring back to a boil, cover, reduce heat to low and cook for 12-15 minutes. Do not stir or lift lid. When finished cooking, remove from burner and let sit for another 15 minutes. DO NOT STIR OR REMOVE LID.
  2. In a medium sized bowl, mix the cooked quinoa, black beans, scallions, seeds, jalapeno, yellow pepper, feta, olive oil, salt, and juice from one lime. If eating immediately, scoop some into a bowl along with a big handful of arugula and a half a avocado - keeping the ingredients separate. If the salad has chilled, warm briefly in a pan. Finish with more olive oil, lime, smoked salt, and cracked pepper.


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