Name: Black Bean-Quinoa Bowl
Total time: 10 min
Ingredients: ¾ cup canned black beans, rinsed; ⅔ cup cooked quinoa; ¼ cup hummus; 1 tablespoon lime juice; ¼ medium avocado, diced; 3 tablespoons pico de gallo; 2 tablespoons chopped fresh cilantro

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.

Black Bean-Quinoa Bowl

black beans,

quinoa

hummus

lime juice

¼ medium avocado, diced

pico de gallo

cilantro

Combine beans and quinoa in a bowl. 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.


We loved this recipe! It was a little too high calories for us, so I used a whole can of black beans and cooked 1 cup of quinoa (in chicken broth) for 4 servings. I also added 2 tsp of taco seasoning to the quinoa bean mixture, and used 1/2 cup roasted pepper hummus. With those changes it was 387 calories per serving.  It was delicious and filling!

Good and filling.  Added extra lime juice to hummus.  Next time will serve over salad greens and add more avocado.

I divided this recipe into two. I added 1/4 tsp taco seasoning to the hummus dressing. I enjoyed and will make again.

So quick and easy to make and super delicious.

My avocado was not ripe, so I made an aoli with vegan mayo, smoked paprika and a little hot sauce.  Thin with water and drizzle on. Glad I did, because otherwise this dish would have lacked flavor.  I find this to be the case with many EW recipes. Unfortunately, I was hungry again within an hour of eating it.

it is a good base buddha bowl. Like others said it needs some flavor, you can add your own favorites. I used salsa instead of pico, added lettuce, cherry tomatoes and made the quinoa in veggie broth. A little added spice in the hummus would be nice.

I really enjoy this and have made it 3 times since discovering it in July-I use no salt added black beans, plus make my own pico de gallo -am on a salt/sodium restricted diet so no choice but to go from scratch-it is zesty spicy filling and easy since most items are in my pantry or fridge-have toyed with adding extra jalapeno pepper -but chickened out

I've made it twice and needs some flavor. Need to add salt to this recipe, a whole lime's juice to the avocados, and then another whole lime to the hummus, onion and garlic to the black beans, it really brightens the whole dish up. Very simple and satisfying. All my kids enjoy it.

This was filling, but made as suggested, it was very bland. It could very easily be improved by adding ~1/2 T taco seasoning to the black beans, and/or by using a flavored hummus (e.g., roasted red pepper, roasted garlic) instead of the traditional hummus.

I also added extra veggies (a few handfuls of romaine, a few grape tomatoes, sliced radishes) to end up with a more colorful and appealing bowl--just the cilantro, pico, and avocado didn't quite do enough to combat the overwhelming tan &amp; brown of the quinoa and beans!

Very good and simple to make. I mistakenly took the recipe to accommodate two servings, but it turned out fine because I served it with baked fish. 

I used a thick salsa instead of the pico de gallo, and I would probably add some sliced grape tomatoes the next time. This is a dish I would use more as a side or in conjunction with a serving of protein, or even roasted portabello's.

This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.

Black Bean-Quinoa Bowl

Total: 10 minutes

Author : Katie Webster

Ingredients

Instructions

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