Vegetarian Quinoa Avocado Bowl

Easy and cold… that’s the way I want my lunches on hot summer days. Here’s what I do, I cook the quinoa on Sunday, enough to use for several dishes throughout the week. You can literally make the Quinoa in only 10 to 15 minutes. Then the day when you desire this meal, all the other ingredients are pretty much ready, you just need to mix them all together.


Serves 2

  • 1 cup cooked quinoa
  • 1/2 small red onion
  • 1 avocado
  • 1 rep pepper

For the dressing:

  • 1 ripe avocado
  • 1/2 cup chopped cilantro
  • 1 jalapeno
  • 1 garlic clove
  • 2 tbsp fresh mint
  • 1/4 cup vegetable broth
  • 2 tbsp olive oil
  • 3 tbsp lime juice
  • 2 tsp Himalayan salt


  1. Cook one cup of quinoa with 2 cups of water. Bring to a boil until the water dries and then put on low heat and let it cook slowly.
  2. Add some olive oil to a nonsticking pan and sauté the red onion with quinoa for about 3 to 4 minutes.
  3. Chop the red pepper, avocado and get the black bean rinsed and ready
  4. In a blender mix the cilantro, jalapeno, garlic, vegetable broth, olive oil, lime juice, mint altogether, until you get a creamy texture.
  5. In a serving bowl add the quinoa and make a hole to add the black beans in the middle. Insert the vegetables and the dressing on top
  6. Serve and enjoy!