Prep Time:10 minsTotal Time:10 minsServings:1Yield:2 cupsJump to Nutrition Facts
Prep Time:10 minsTotal Time:10 minsServings:1Yield:2 cups
Prep Time:10 mins
Prep Time:
10 mins
Total Time:10 mins
Total Time:
Servings:1
Servings:
1
Yield:2 cups
Yield:
2 cups
Jump to Nutrition Facts
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
Cook Mode(Keep screen awake)Ingredients¾cupcanned black beans, rinsed⅔cupcooked quinoa¼cuphummus1tablespoonlime juice¼mediumavocado, diced3tablespoonspico de gallo2tablespoonschopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
¾cupcanned black beans, rinsed
⅔cupcooked quinoa
¼cuphummus
1tablespoonlime juice
¼mediumavocado, diced
3tablespoonspico de gallo
2tablespoonschopped fresh cilantro
Directions
Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.
Frequently Asked QuestionsLike other legumes,black beansare an excellent plant-based source of protein and fiber. They’re also loaded with vitamins, minerals and antioxidants, and are linked to reductions in chronic disease risk.Quinoais one of the few plant-based proteins that is a complete protein. It’s also high in fiber and provides a healthy dose of manganese, folate, zinc, iron, phosphorus, magnesium and vitamin B1. Quinoa has also been linked with a reduction in chronic inflammation and disease, and may help regulate blood sugar. And since it’s gluten-free, it’s suitable for those who need to avoid gluten.You can easilycook quinoaon the stovetop, in the rice cooker and in the Instant Pot. Make a batch the day before and reserve the rest for otherquinoa recipes.Use ¼ of an avocado for the bowl and store the rest. To store the remaining avocado, leave it in the skin and keep the pit intact if you can. The skin and the pit block oxygen from reaching the flesh, limiting how much is exposed and will inevitably turn brown. To help preserve the rest of it, place plastic wrap directly on the flesh so there’s no chance of air getting to it and store it in the fridge. It should stay green for at least two days.We usepico de gallofor the recipe, but feel free to use other types of salsa. TryCopycat Chipotle Corn Salsa,Roasted Tomatillo Salsa,Air-Fryer Roasted Pepper-Tomato Salsa,Cucumber SalsaorTomato-Zucchini Salsa.Yes, you can! To make ahead, assemble the bowl up to 1 day in advance, with dressing on the side. To prevent the avocado from browning, toss it with some lime juice after dicing.
Frequently Asked Questions
Like other legumes,black beansare an excellent plant-based source of protein and fiber. They’re also loaded with vitamins, minerals and antioxidants, and are linked to reductions in chronic disease risk.
Quinoais one of the few plant-based proteins that is a complete protein. It’s also high in fiber and provides a healthy dose of manganese, folate, zinc, iron, phosphorus, magnesium and vitamin B1. Quinoa has also been linked with a reduction in chronic inflammation and disease, and may help regulate blood sugar. And since it’s gluten-free, it’s suitable for those who need to avoid gluten.
You can easilycook quinoaon the stovetop, in the rice cooker and in the Instant Pot. Make a batch the day before and reserve the rest for otherquinoa recipes.
Use ¼ of an avocado for the bowl and store the rest. To store the remaining avocado, leave it in the skin and keep the pit intact if you can. The skin and the pit block oxygen from reaching the flesh, limiting how much is exposed and will inevitably turn brown. To help preserve the rest of it, place plastic wrap directly on the flesh so there’s no chance of air getting to it and store it in the fridge. It should stay green for at least two days.
We usepico de gallofor the recipe, but feel free to use other types of salsa. TryCopycat Chipotle Corn Salsa,Roasted Tomatillo Salsa,Air-Fryer Roasted Pepper-Tomato Salsa,Cucumber SalsaorTomato-Zucchini Salsa.
Yes, you can! To make ahead, assemble the bowl up to 1 day in advance, with dressing on the side. To prevent the avocado from browning, toss it with some lime juice after dicing.
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)500Calories16gFat74gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
