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Ingredients (yields 1 serving)
- 1/2 C cooked quinoa
- 2 tbsp sunflower seeds
- 1/16 tsp cayenne pepper
- 1/2 C black beans
- 1 C chopped romaine lettuce
- 1/4 mango, cubed
- 1/2 orange bell pepper
- 1 pickle
- 1/2 avocado
- 1 tbsp olive oil
Black bean and avocado salad with quinoa
A perfect salad for lunch. You can prepare most of the ingredients ahead of time and quickly put the salad together in the morning before work.
650 kcal per serving
Cooking time: 15-30 minutes
Instructions
- If you don't have cooked quinoa lying around, cook at least 1/2 C of quinoa.
- Toast 2 tbsp of sunflower seeds, then mix with 1/16 tsp of cayenne pepper.
- Drain and rinse 1 can of black beans; reserve half of the beans for later use.
- Chop about 1 C worth of romaine lettuce, 1/4 mango, 1/2 orange bell pepper, 1 pickle, and 1/2 avocado. If taking as lunch, put all ingredients in a container without mixing them. This will help preserve freshness. You can sprinkle some lemon juice over the avocado to prevent it from browning.
- Right before eating, add 1 tbsp olive oil and mix the ingredients.