Hearty bowl with three beans, quinoa, fresh vegetables, and zesty dressing for a satisfying meal.
# Components:
→ 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 or brown rice
→ 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 extra virgin 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 black pepper to taste
→ Garnish
18 - 2 tablespoons fresh cilantro or parsley, chopped
19 - 2 tablespoons toasted pumpkin or sunflower seeds, optional
# Directions:
01 - Wash and cut all vegetables including tomatoes, cucumber, bell pepper, red onion, and avocado. Measure spinach and set all components aside on a clean work surface.
02 - In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until emulsified and well combined.
03 - In a large mixing bowl, add black beans, chickpeas, kidney beans, cherry tomatoes, cucumber, red bell pepper, red onion, and spinach. Toss gently to distribute evenly.
04 - Fold the cooked quinoa or brown rice into the vegetable and bean mixture, stirring gently to incorporate without breaking down delicate components.
05 - Pour the prepared vinaigrette over the mixture and toss gently until all ingredients are lightly coated and evenly distributed throughout.
06 - Divide the dressed mixture evenly among four serving bowls, creating an even base for each portion.
07 - Top each bowl with sliced avocado. Sprinkle with fresh cilantro or parsley and toasted seeds if desired. Serve immediately or cover and refrigerate.
