Load Up With This Loaded Bowl

This is one of the healthiest, tastiest, no-cook meals I've made in a long time. For the minimal effort that goes into it, the flavor return is immense. The only "cooking" I did was using my rice cooker for the quinoa. This meal is great way to keep extra heat out of your kitchen on a summer night! This salad will keep well, covered, in the fridge for 3-4 days. Without the avocado, it could last up to 6 days, and may be frozen. Feel free to substitute brown rice for the quinoa, or add grilled chicken to make a heartier meal.

The Loaded Bowl (modified from Clean Eating Magazine)
serves 12

Ingredients:

3 cups quinoa, rinsed and drained
1 15-oz can black beans, rinsed and drained (or 2 cups cooked black beans)
1 pint cherry or grape tomatoes, halved or quartered
1 cup fresh cilantro, chopped (more or less according to your taste)
2 fresh avocados, pitted, peeled and diced
Fresh lemon juice to prevent avocado from browning
Sea salt and black pepper, to taste
Juice of 4 limes
Zest of 1 lime

Dressing:

1/4 cup extra virgin olive oil
1/4 cup white vinegar
2 or 3 cloves garlic, minced
Sea salt and pepper, to taste

Instructions:

1. Prepare quinoa according to package directions. While it is cooking, prepare the remaining ingredients.

2. In a large mixing bowl, combine beans, tomatoes, and cilantro.

3. Dice avocados and drizzle with lemon juice. Set aside.

4. Combine all dressing ingredients in a bullet-style blender. Pulse until garlic is incorporated and dressing appears creamy. Set aside.

5. Fluff quinoa with fork and add to bean mixture. Season with salt and pepper. Add lime juice and zest; toss to combine. Top each serving with avocado pieces and dressing.

Nutrition information per 1-cup serving:
Calories - 293
Fat - 12g
Saturated fat - 1g
Carbs - 39g
Fiber - 6g
Sugars - 1g
Protein - 9g
Sodium - 59mg
Cholesterol - 0mg