Hearty bowl with three beans, fresh vegetables, quinoa, 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 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 pepper to taste
→ Garnish
18 - 2 tablespoons fresh cilantro or parsley, chopped
19 - 2 tablespoons toasted pumpkin or sunflower seeds, optional
# Method:
01 - Wash and prepare all vegetables including halving cherry tomatoes, dicing cucumber and bell pepper, slicing avocado, and thinly slicing red onion. Set prepared ingredients aside.
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 pepper until emulsified.
03 - In a large mixing bowl, combine drained black beans, chickpeas, and kidney beans with halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, and fresh spinach or mixed greens.
04 - Add the cooked quinoa or brown rice to the bean and vegetable mixture.
05 - Pour the prepared vinaigrette over the mixture and gently toss to ensure even coating and distribution of all ingredients.
06 - Divide the mixture evenly into four serving bowls, distributing components uniformly.
07 - Top each bowl with sliced avocado. Sprinkle with fresh cilantro or parsley and toasted seeds if desired.
08 - Serve immediately while fresh, or cover and refrigerate for up to two days for convenient meal preparation.
