Quinoa Avocado Salad with Black Beans over Arugula

Avocado Salad with Black Beans over Arugula

When it comes to salad greens, I have to say that Arugula is not my favorite. However, if prepared in another way it might have a different taste than in this dish. I do enjoy black beans and this avocado was delicious; changing my mind and taste for the fruit.

Quinoa Avocado Salad with Black Beans over Arugula
Author: 
Recipe type: Appetiser or Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This dish can be enjoyed without the Quinoa if you are following the advanced program of the Blood Sugar Solution.
Ingredients
  • 1 cup quinoa
  • 1¼ cups water
  • ½ red bell pepper, diced
  • 2 scallions, thinly sliced
  • ¼ cup pumpkin seeds, toasted
  • 2 tablespoons extra virgin-olive oil
  • ¾ tablespoon fresh lime juice
  • pinch of sea salt
  • 4 cups baby Arugula
  • 1 fresh ripe avocado, sliced
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 tablespoons fresh cilantro
Instructions
  1. Rinse the quinoa and drain. Place in a saucepan with the water. Cover and bring to a boil. Reduce to low heat. Let simmer for 12 minutes. Turn off heat and let sit, covered, for another 8 minutes until all the water is absorbed.
  2. Remove the quinoa from the pan and fluff with a fork onto a plate to cool. When cool, add the pepper, scallions and pumpkin seeds. In a small bowl combine the olive oil, lime juice, and salt. Toss with the quinoa.
  3. To serve, place Arugula on a plate, spoon the quinoa sald on top, then garnish with fresh sliced avocado, a spoon of drained black beans, and a sprinkle of cilantro.
  4. Optional: Add slices of grilled chicken breast seasoned with a pinch of salt and pepper.
Notes
Note: If you are on the advanced program omit the quinoa. Also, cooking and preparation times will change dramatically if you omit the quinoa.

 

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