Preparation time 10 min
Cooking time 20 min
This recipe keeps for 5 days
Ingredients (2 servings)
Dressing
- 2 tbsp Tahini
- 3 tbsp Water (plus more if needed)
- 1/2 fruit Lime juice
- 1/2 tsp Chili powder
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 dash Salt
Quinoa
- 1/2 cup Quinoa, uncooked
- 1 cup Water
- 1/2 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Chili powder
Salad
- 2 cup Mixed salad greens, raw
To serve
- 1 cup Black beans, boiled, with salt
- 1 fruit Avocado, raw (halved)
- 1 batch Pico de Gallo (homemade or store bought)
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Instructions
-
Prepare the quinoa
One part uncooked quinoa will end up with three times as much cooked quinoa. Rinse the quinoa for at least 30 seconds to get rid of the bitterness. In a medium pot, add quinoa, water, garlic powder, chili flakes and salt. Bring to a boil over medium-high heat, then decrease to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 20 minutes, depending on the amounts of quinoa. Remove from the heat and let stand, covered, for five minutes. Fluff the quinoa with a fork. -
Prepare the dressing
Whisk together all sauce ingredients and adjust seasonings to taste. To thicken add more tahini, to thin add more water. Set aside, the flavors will develop over a few minutes. -
Build your bowl
To serve divide between serving bowls: cooked quinoa, black beans and salad. Top with Pico de Gallo, tahini dressing, and avocado. -
How to store
Store leftover separately, in the refrigerator, up to 5 days.
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Nutrition
One serving contains 498 calories, 19 grams of protein, 22 grams of fat, and 61 grams of carbohydrates.
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