Meatless Monday: The Loaded Bowl

Recipe adapted from Clean Eating Sept/Oct 2010.

Personal Note: SmithCale and I like to eat at least one vegetarian meal a week, gets your veggies, people!

Plan of Attack:

1. Cook Quinoa

2. Roast Tomatoes

3. Chop Avocado

4. Mix Dressing

5. Add all ingredients together

Ingredients for 2:

½ C Quinoa (+ 1 C water for cooking)

½ Can Black Beans (rinsed and drained)

½ pint cherry tomatoes

1 garlic clove- chopped

handful chopped cilantro

1 Avocado(sprinkled with lemon juice to prevent browning)

Sea Salt/ Black Pepper to taste

Dressing-

1/8 C. extra-virgin olive oil

1/8 C. white vinegar

1-3 cloves of garlic- chopped (depending upon your garlic love, SmithCale & I LOOOOVE garlic)

Sea Salt/Black Pepper to taste

Instructions:

1. Prepare quinoa according to package directions, cover and set aside.
2. Set broiler to HIGH, cut tomatoes into halves, add 1 clove of chopped garlic, sprinkle with olive oil, with a little sea salt, toss to coat. Broil for 5-7 minutes
3. Chopped avocado and add lemon juice, place in large bowl and put in fridge
4. In a smaller bowl mix dressing ingredients, set aside
5. In the larger avocado bowl add fluffed with fork quinoa, black beans, tomatoes, cilantro.
6. Add dressing on top and toss to coat.
7. Enjoy!