THE LOADED BOWL from the Clean Eating Magazine

Ingredients

3 c quinoa, rinsed and drained

1 can balck beans, rinsed and drained

1 pint grape or cherry tomatoes, halved

1 c fresh chopped cilantro

2 avocados, pitted, peeled, and chopped

fresh lemon juice, to prevent avocado from browning

salt and pepper

juice of 4 limes

zest of 1 lime
Sauteed shrimp (optional)

DRESSING:

1/4c EVOO

1/4 c white vinegar

2-3 cloves minced garlic

salt and pepper

Directions *

1. Prepare quinoa according to package directions. Cover and set aside.

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

3. Dice avocado, drizzle with lemon juice, and set aside in fridge.

4. Add all dressing ingredients to a food processor or mini chopper. Pulse until garlic is blended and dressing appears creamy. Set aside in fridge.

5. Fluff quinoa with a fork and add bean mixture. Season with salt and pepper and add lime juice and zest. Toss to combine.

This salad keeps well, covered, in the fridge for 3-4 days. For best results, add avocado just before serving.*However when prepping for work, I keep the dressing, shrimp, and avocado in separate bowls and assemble daily for added freshness!

Love Clean Eating Magazine for inspiration!! Packed with Great ideas!