Black Bean, Quinoa and Avocado Salad
Nutrition per serving
| Calories | 973 kcal |
| Protein | 40.4 g |
| Carbs | 152.7 g |
| Fats | 25.9 g |
| Saturated Fat | 3.6 g |
| Monounsaturated Fat | 13.2 g |
| Polyunsaturated Fat | 7 g |
| Sugars | 12.5 g |
| Fiber | 41.3 g |
| Sodium | 399 mg |
Ingredients
| Quinoa | |
| Black Beans (canned) | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Avocado |
1. Drain and rinse the beans
2. Dice the avocado
3. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring 1 1/2 cups of lightly salted water to boil. Add 3/4 cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
4. To make the salad, add the lettuce, tomato and red onion into a bowl. Then add the quinoa, black beans and avocado chunks on top.