Spinach and Quinoa Salad with Avocado, Black Beans, and Olive Oil

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the fresh spinach under cold water, chop it into bite-sized pieces, and place it in a large mixing bowl.

Step 2

If you haven't done so yet, prepare the quinoa following the package directions. Usually, this means combining 1 cup of quinoa with 2 cups of water—bring it to a boil, turn down the heat, cover, and let it simmer for around 15 minutes. When it's cooked, fluff it with a fork and allow it to cool.

Step 3

Open the can of black beans, pour them into a colander, and rinse under cold water to remove excess sodium. Allow them to drain.

Step 4

Cut the avocado into halves, remove the pit, and scoop out the meat with a spoon. After that, cut it up into little cubes.

Step 5

Add the cooked quinoa, rinsed black beans, and diced avocado in the bowl with the chopped spinach.

Step 6

The juice of one lime (cut it in half and squeeze it) and two teaspoons of olive oil should be combined in a small bowl. You can always add extra lime juice for a stronger flavor.

Step 7

Drizzle this mixture over the salad ingredients in a large bowl.

Step 8

Sprinkle salt and pepper over the salad to taste. Start with a small amount of each and change it as needed.

Step 9

Use two big spoons or your hands to mix all the ingredients gently. Be careful not to mash the avocado.

Step 10

The salad can be served right away, or it can be chilled in the fridge for up to an hour.