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Ingredients
- 1/2 cup quinoa , measure when cooked
- 8 cherry tomatoes , sliced
- 1/2 cup canned black beans , rinsed and drained
- 1/4 red onion , chopped
- 1 tbsp fresh parsley , chopped
- 1/2 avocado , cubed
- lemon vinaigrette for serving
Single Serving of Lemon Vinaigrette Ingredients
- 1 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp fresh cilantro , chopped
- 1 clove garlic , chopped
- pinch of sea salt & pepper to taste
Ingredients
Single Serving of Lemon Vinaigrette Ingredients
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Instructions
- Add the quinoa to the bottom of a large serving bowl and top with the tomatoes, black beans, red onion, and chopped parsley. Gently stir to combine.
- Top with the cubed avocado.
- Next, make the dressing by whisking all of the vinaigrette ingredients together. Drizzle over the quinoa salad bowl.
Love this so tasty and also filling.
I made this last night for dinner and quintupled it so my girls (13 and 17) would have some for lunches. It was delicious! My 13 year old went back for seconds (and maybe thirds!) Both girls took bowls for lunch and said they want me to make it for next week’s lunches too!
Easy to make and filling. And my 13 year old has been doing my TBL life routines with me, so I said that it was “Robin’s recipe” and she loved that!
Love hearing this @kiralia71!! So glad you and your girls enjoyed it!
Loving these lunch options thank you
So glad to hear you’re enjoying these lunch options, Sonia!
Do I need to reheat the quinoa if I’m taking to work for lunch or is it good cold?
Hi there! It’s a matter of preference when it comes to quinoa – it can be eaten cold, at room temperature, or warm!
I make a large batch to have for weekday lunches. Love to pile it on arugula for some extra greens.
The addition of arugula is a great idea, Denise! Sounds delicious. ?