Hearty bowl with mixed beans, crisp vegetables, quinoa, and zesty dressing for a satisfying meal.
# List of Ingredients:
→ Beans
01 - 1 cup cooked black beans, drained and rinsed
02 - 1 cup cooked chickpeas, drained and rinsed
03 - 1 cup cooked kidney beans, drained and rinsed
→ Grains
04 - 1 cup cooked quinoa
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1 red bell pepper, diced
08 - 1 cup baby spinach or mixed greens
09 - 1 medium avocado, sliced
10 - 1/4 cup red onion, thinly sliced
→ Dressing
11 - 3 tablespoons olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon maple syrup or honey
16 - 1 garlic clove, minced
17 - Salt and pepper to taste
→ Garnish
18 - 2 tablespoons fresh cilantro or parsley, chopped
19 - 2 tablespoons toasted pumpkin or sunflower seeds, optional
# Step-by-Step Directions:
01 - Dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes, slice the avocado, and chop the cilantro or parsley. Set all prepared vegetables aside.
02 - In a small bowl, whisk together the olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper until well combined.
03 - In a large mixing bowl, combine the cooked black beans, chickpeas, kidney beans, cherry tomatoes, cucumber, red bell pepper, red onion, and baby spinach or mixed greens.
04 - Add the cooked quinoa to the bean and vegetable mixture in the large bowl.
05 - Pour the prepared dressing over the mixture and gently toss until all ingredients are evenly coated.
06 - Divide the mixture evenly into four serving bowls, creating a balanced distribution of ingredients.
07 - Top each bowl with sliced avocado. Sprinkle fresh cilantro or parsley and toasted seeds over the top if desired.
08 - Serve immediately while fresh, or cover and refrigerate for up to two days for meal preparation purposes.
