Stir hummus and lime juice together in a small bowl; thin with water to desired consistency.
Drizzle the hummus dressing over the beans and quinoa.
Top with avocado, pico de gallo and cilantro.
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
Frequently Asked Questions
Like other legumes,black beansare an excellent plant-based source of protein and fiber.
Quinoais one of the few plant-based proteins that is a complete protein.
And since it’s gluten-free, it’s suitable for those who need to avoid gluten.
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
you’re able to easilycook quinoaon the stovetop, in the rice cooker and in the Instant Pot.
Make a batch the day before and reserve the rest for otherquinoa recipes.
Use 14 of an avocado for the bowl and store the rest.
To store the remaining avocado, leave it in the skin and keep the pit intact if you might.
It should stay green for at least two days.
We usepico de gallofor the recipe, but feel free to use other types of salsa.
TryCopycat Chipotle Corn Salsa, Roasted Tomatillo Salsa,Air-Fryer Roasted Pepper-Tomato Salsa,Cucumber SalsaorTomato-Zucchini Salsa.
Yes, you’re able to!
To make ahead, assemble the bowl up to 1 day in advance, with dressing on the side.
To prevent the avocado from browning, toss it with some lime juice after dicing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
