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Ingredients

1 cup quinoa
2 cups water
1 can (15 oz) black beans, drained and rinsed
2 ripe avocados, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper to taste

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Quinoa Avocado Bowl

Created by: Howcan Team

Ingredients

1 cup quinoa
2 cups water
1 can (15 oz) black beans, drained and rinsed
2 ripe avocados, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper to taste

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooked quinoa, black beans, diced avocados, cherry tomatoes, red onion, and cilantro. Pour the dressing over the mixture and gently toss to combine.
Divide the quinoa avocado mixture into serving bowls and enjoy!

Main Course Salad

The Quinoa Avocado Bowl has a rich history rooted in the ancient Andean region of South America, where quinoa has been a staple for thousands of years. This nutritious dish gained popularity in the health food and vegan communities for its high protein and fiber content. Renowned chefs like Jamie Oliver and Yotam Ottolenghi have put their own spin on this dish, incorporating fresh, local ingredients. Today, the best versions of this dish can be found in trendy, health-conscious restaurants in cities like Los Angeles, New York, and London. The key to a perfect Quinoa Avocado Bowl lies in ripe avocados, perfectly cooked quinoa, and a zesty dressing to tie it all together. For a unique twist, some chefs add roasted vegetables or a tangy citrus vinaigrette.

30 min

350 calories

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooked quinoa, black beans, diced avocados, cherry tomatoes, red onion, and cilantro. Pour the dressing over the mixture and gently toss to combine.
Divide the quinoa avocado mixture into serving bowls and enjoy!

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Modify

Quinoa Avocado Bowl

Created by: Howcan Team

Ingredients

1 cup quinoa
2 cups water
1 can (15 oz) black beans, drained and rinsed
2 ripe avocados, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper to taste

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooked quinoa, black beans, diced avocados, cherry tomatoes, red onion, and cilantro. Pour the dressing over the mixture and gently toss to combine.
Divide the quinoa avocado mixture into serving bowls and enjoy!

Main Course Salad

30 min

350 calories

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooked quinoa, black beans, diced avocados, cherry tomatoes, red onion, and cilantro. Pour the dressing over the mixture and gently toss to combine.
Divide the quinoa avocado mixture into serving bowls and enjoy!

Mediterranean Chickpea Salad

A refreshing salad made with chickpeas, cucumbers, tomatoes, red onion, and feta cheese, tossed in a lemon-herb vinaigrette.

Southwest Quinoa Salad

A hearty salad featuring quinoa, black beans, corn, bell peppers, and avocado, dressed with a zesty lime-cilantro vinaigrette.

Asian Tofu Stir-Fry

A flavorful stir-fry dish with marinated tofu, mixed vegetables, and a savory soy-ginger sauce, served over a bed of steamed jasmine rice.

Quinoa Burrito Bowl

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Mexican Quinoa Bowl

A delicious and nutritious Mexican-inspired quinoa bowl packed with flavor and protein.

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Quinoa Avocado Bowl

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Ingredients

Quinoa Avocado Bowl

Ingredients

Instructions

Instructions

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Pistachio Kunafa

Pistachio Kunafa with Creamy Ricotta Cheese

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