Protein-rich medley of three beans, crisp vegetables, and fluffy quinoa with zesty lemon 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 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 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 prepare all vegetables by halving tomatoes, dicing cucumber and bell pepper, slicing avocado, and thinly slicing red onion. Set aside on a clean cutting board.
02 - In a small bowl, whisk together olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, minced garlic, salt, and black pepper until emulsified. Adjust seasoning to taste.
03 - In a large mixing bowl, combine drained black beans, chickpeas, kidney beans, cherry tomatoes, cucumber, red bell pepper, red onion, and spinach.
04 - Add the cooked quinoa or brown rice to the bean and vegetable mixture, stirring gently to distribute evenly.
05 - Pour the prepared dressing over the mixture and toss gently to combine all components, ensuring even coating without breaking down vegetables.
06 - Divide the mixture equally among four serving bowls. Top each portion with sliced avocado arranged artfully on the surface.
07 - Sprinkle fresh cilantro or parsley and toasted seeds over each bowl. Serve immediately while ingredients retain their optimal texture and temperature.
