The Loaded Bowl

So here's the story: for about a year now, I've tried several times to make a quinoa dish that my husband would approve of.  Time after time, I scarf mine down, and he politely picks at his bowl. It takes only two minutes before I'm like, "How about Top Ramen, honey?" to which he nods his head haha. Any other wife out there feel me? So anyways, I finished making this quinoa dish and tasted it before he got home. It was gooooood. I mean, REAL good. So, in comes my husband from work, and I was just biting my bottom lip as he took his first bite. And then what happened, you ask? Well, I'll let you take a taste first, and then you'll understand why this is the first quinoa dish my husband didn't only like, but LOVE. You hear that!? LOVE! I pretty much danced like a fool and did a little cheer when he gave his nod of approval. It's been a long road, but we've made it. Trust me on this one, you'll love it.

Serves 4-6


For the bowl:

3 cups quinoa prepared according to directions

1 15-oz. can black beans, rinsed and drained

8-10 oz. cherry tomatoes, quartered (or one cup overflowing with quartered tomatoes)

1/2 c. fresh cilantro, chopped

Sea salt and fresh ground pepper, to taste

For the dressing:

Juice of 2 limes + zest of 1/2 lime

1/4 c. EVOO

1/4 c. white wine vinegar

2-3 garlic cloves

Sea salt + freshly ground pepper, to taste


1. Prepare quinoa according to package directions. Cover and set aside.

2. While quinoa is being prepared, mix dressing ingredients together in a blender until dressing appears creamy, and stick directly in refrigerator.

3. Put all the bowl ingredients together and mix. When quinoa is ready, add the bowl ingredients, and pour the dressing on top. Mix all together.

4. Top with fresh avocado. Add sea salt and black pepper to taste.

YUMMMMMMMM. Ready to have another serving already.