Seven Day Wonders

This vibrant, nutrient-packed salad is a symphony of flavors and textures, with quinoa, black beans, and roasted vegetables coming together in perfect harmony. A sprinkle of spice and a squeeze of freshness, courtesy of cilantro and lime, elevate this dish to a true culinary wonder.

Ready Time

20 mins

Yields

4 servings

Ingredients

1 cup cooked quinoa
1/2 cup cooked black beans
1/2 cup diced red bell pepper
1/2 cup diced cucumber
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 teaspoon cayenne pepper (optional)
1 avocado, diced
2 cups mixed greens
1 cup cherry tomatoes, halved

Instructions

In a large bowl, combine the cooked quinoa, black beans, diced red bell pepper, and diced cucumber. In a small bowl, whisk together the olive oil, ground cumin, smoked paprika, salt, pepper, and cayenne pepper (if using).

Pour the dressing over the quinoa mixture and toss to combine.

Stir in the chopped cilantro. Divide the mixed greens among four plates or bowls.

Spoon the quinoa mixture on top of the greens.

Top each plate with diced avocado and cherry tomatoes. Serve immediately and feel the wonder!

Notes

Make sure to cook your quinoa and black beans in advance, as this recipe assumes they’re already cooked. If you’re using cayenne pepper, start with a small amount and adjust to taste, as it can add a lot of heat.

Don’t overdress the quinoa mixture, as you want the flavors to meld together without becoming too saucy.

For an extra burst of freshness, chop the cilantro just before adding it to the quinoa mixture. Consider customizing each plate with your favorite toppings or add-ins, like sliced grilled chicken or crumbled feta cheese.

If you’re not serving immediately, wait to add the avocado until just before serving, as it can turn brown quickly.

Finally, feel free to scale up or down depending on your crowd – this recipe is easily adaptable!