Black Bean-Quinoa Bowl
This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Assemble Buddha bowl up to 1 day in advance, with dressing on the side. To prevent avocado from browning if making ahead, toss with a squeeze of lime juice after dicing.
Nutrition Facts
3 starch, 2 lean protein, 1 1/2 fat, 1 vegetable, 1/2 carbohydrate