Parsley & Lemon Mixed Quinoa Salad Bowl
Dietary
dairy-free
,
gluten-free
,
vegan
,
vegetarian
Recipe Bundle
March 2019
Meal Course
Lunch
Servings
1
Servings
1
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
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.