High Protein Quinoa Bowl

Ingredients

• Quinoa

  Uncooked

  ⅓ cup or 57g

• Salt

  Table

  1 dash or 0.4g

• Greek yogurt

  Plain, whole fat

  3 tbsp or 45g

• Limes

  Raw

  ½ fruit or 34g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Canned black beans

  Low sodium, drained

  3 tbsp or 49g

• Salsa

  Sauce, ready-to-serve

  3 tbsp or 48g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Radishes

  White icicle, raw

  2 radish or 34g

• Pepitas Pumpkin Seeds

  World Table

  20g

Directions

1. (source: https://www.foodnetwork.ca/recipe/mexican-quinoa-breakfast-bowl/20865/)
2. 1. Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature). 2. Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl. 3. Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!