Superfood Organic Black Bean, Quinoa with Avocado

Creator: I Am Zuri

Prep Time: 10 minutes

Total Time: 30 minutes

Serving: 4 servings


2 cups cooked organic quinoa (1 cup dry quinoa yields about 2 cups cooked)

1/4 cup extra virgin organic olive oil

1 teaspoon ground organic cumin

1 clove organic garlic finely chopped

1 organic lime juiced

1 teaspoon Himalayan salt

1/4 teaspoon organic cayenne pepper

2 cups organic black beans

1organic red bell pepper

6 organic green onions

1 handful of organic cilantro

1 organic ripe avocado diced

Instructions: Prepare the quinoa as instructed on the packaging or use our standard instructions below. While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne together in a large bowl to let the flavors marry while you chop the vegetables. Add the cooked quinoa, beans and chopped vegetables to the large bowl and fold all ingredients together with the dressing. Once all ingredients are mixed together, set in the refrigerator to cool and come together for 30 minutes. It tastes best served room temperature or chilled.

Cooking quinoa: Use a ratio of 1.25 cups of water to 1 cup of quinoa for light and fluffy quinoa every time. In a 2-quart pan or larger, bring the water to a boil. Add the quinoa, stir, and reduce the heat to a low simmer. Cover the pan and cook for 10-15 minutes, or until all the water is absorbed.

Cooking beans: Soak organic beans overnight. Rinse dry beans and drain. Place the beans in a slow cooker/crock pot. Cover beans with one inch of filtered spring water and add organic spices. Cook for 5 hours on high or until beans are tender.

3 cups of organic black beans

3 tablespoons organic chili powder

1 tablespoon organic coriander

1 tablespoon organic cumin

1 tablespoon himalayan salt

½ tablespoon organic ground pepper

¼ tablespoon organic cayenne

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