Protein-rich bowl with three beans, quinoa, fresh vegetables, and zesty dressing for a satisfying meal.
# What You'll Need:
→ 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
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
# Method:
01 - Rinse and trim all fresh vegetables. Halve cherry tomatoes, dice cucumber and red bell pepper, thinly slice red onion, and slice avocado. Set prepared ingredients aside.
02 - In a small bowl, whisk together olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, maple syrup, and minced garlic. Season with salt and black pepper to taste.
03 - In a large mixing bowl, combine drained black beans, chickpeas, kidney beans, halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, and baby spinach.
04 - Fold cooked quinoa into the bean and vegetable mixture, distributing evenly throughout.
05 - Pour prepared dressing over the mixture and toss gently until all components are evenly coated.
06 - Divide the mixture equally among four serving bowls. Top each portion with sliced avocado arranged on the surface.
07 - Sprinkle each bowl with fresh chopped cilantro or parsley and toasted seeds. Serve immediately or refrigerate for meal preparation.
