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Quinoa Avocado Salad with Black Beans Over Arugula Recipe

Mark Hyman, MD
  • 29 minutes
  • Serves 4

INGREDIENTS

1 cup

Quinoa

1 3/4 cups

Water

1/2

Red Bell Pepper diced

2

Scallions thinly sliced

1/4 cup

Pumpkin Seeds toasted

2 tbsp

Extra Virgin Olive Oil

3/4 tbsp

Fresh Lime Juice

1 pinch

Sea Salt

4 cups

Baby Arugula

1

Fresh Ripe Avocado sliced

1 can

Black Beans drained and rinsed

2 tbsp

Fresh Cilantro