Coming up with healthy and tasty lunch options is not always easy. Making a Quinoa and Black Bean Salad on the weekend can get you through the first couple of days of the week. Try this Quinoa and Black Bean Lunch Bowl from The Eat Clean Diet Cookbook 2 By Tosca Reno.
1/2 cup / 120 ml quinoa
1/2 cup / 120 ml cooked black beans
1 small baby zucchini, quartered lengthwise and sliced crosswise
1/4 cup / 60 ml Zesty Hummus (see recipe on page 357) or store-bought
Juice of 1/2 lemon
3 cups / 720 ml mixed greens
1/4 / 60 ml fresh salsa
1 avocado, pitted and sliced
2 Tbsp / 30 ml chopped cilantro
1. In a small saucepan, bring 1 cup / 240 ml water to boil over high heat. Add quinoa. Cover, reduce heat and simmer until most of the water is absorbed, 10 to 12 minutes. Remove from heat, fluff, cover and let sit 5 more minutes.
2. In a small sauce pan, heat black beans and zucchini over medium-high heat. Add a splash of water and cook until water is evaporated and zucchini is slightly soft.
3. To make dressing, combine hummus and lemon juice.
4. Divide mixed greens between two bowls and add quinoa, and black bean and zucchini mixture. Pour dressing over top, and add salsa, avocado and cilantro to each bowl.
Servings: 4 x 2 cups
Prep Time: 10 minutes
Cooking Times: 10-15 minutes
Nutritional Value Per Serving:
Calories from Fat: 94
Protein: 6 g
Carbs: 22 g
Total Fat: 9 g
Saturated Fat: 1 g
Trans Fat: 0 g
Fiber: 8 g
Sodium: 193 mg
Cholesterol: 0 mg