For a little extra burst of protein mid-week I threw this bowl together for dinner one night and it also gave us enough for lunches the next day. A triple play of protein from the quinoa, beans, and spinach.
I leaned the ingredients towards a Mexican flavor, but if you would prefer a more Mediterranean flavor substitute chick peas for the black beans and basil or herbs d'Provence for the cumin.
I prefer to make the quinoa in the morning and refrigerate it all day so that I have a cold salad in the evening. It is just as good room temperature as well.
POWER PACKED PROTEIN BOWL
1 cup Quinoa
1.5 cups Water
1 tsp No Chicken Bouillon
1 can Black Beans, drained and rinsed
2.5 cups Baby Spinach, sliced/chopped
1/2 a Long English Cucumber, not peeled, or (1 regular Cucumber, peeled and chopped)
1/2 Red or Green Pepper, diced
1 large Tomato, diced
1 Avocado, peeled and diced
4 Green Onions, rinsed and sliced
3Tbsp Lime Juice
2 tsp Maple Syrup
1 Tbsp Apple Cider Vinegar
1/4 to 1/2 tsp Cumin
Salt and Pepper to taste
1. Heat water, quinoa, and bouillon until boiling. Cover and turn down heat to simmer for 15 minutes. Remove from heat and let set covered 5 minutes. Fluff with fork, place in large bowl and let cool.
2. When quinoa is desired temperature add to it the black beans, spinach, cucumber, red or green pepper, tomato, avocado, and green onions. Stir to combine.
3. In small bowl whisk together lime juice, maple syrup, apple cider vinegar, and cumin.
4. Add dressing to salad and stir to coat. Sprinkle with salt and pepper to taste. Serve and enjoy.
- Bon Appetit
" I've found without question that the best way to lead others to a more plant-based diet is by example - to lead with your fork, not your mouth." - Bernie Wilke.