So we are running a FREE Clean Eating Group that just kicked off today, and today’s lunch was this delicious and healthy Quinoa and Avocado Salad! I was inspired by this recipe, and made a few slight tweaks to it. It’s simple to make, and the fresh red and orange peppers give it a sweet and crisp taste that is just delicious!
It’s so good and a PERFECT spring-time clean eating lunch! This recipe is also almost infinitely versatile. As you can see in my picture below I also added in a little leftover corn that I had. You could easily add in some Cayenne pepper to kick up the spice.
The hummus dressing is AMAZING and I am so excited about how simple it was. I was actually eating grilled chicken salads for a while with just a scoop of garlic hummus on top; but adding some lime juice, some cumin and some water to thin it out a bit made it into an actual salad dressing consistency and it is DELICIOUS! I will be using it on salads as well, not just this bowl.
If you tried this recipe or tweaked it at all, I’d love to hear from you in the comments below! 
Makes 2 servings!
Want more recipes like this? Check out my free Clean Eating Kickstart eBook!
You can get the full eBook, which includes healthy crockpot meals, healthy sides, & a grocery list by clicking the link below!
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Ingredients:
- 1 Cup Cooked Quinoa
- 1/2 Red Pepper
- 1/2 Orange Pepper
- 5 Green Onions (Scallions)
- 1 15 oz Can Black Beans
- 1 Cup Cherry Tomatoes, Halved
- 1 Avocado, chopped
- Sea Salt & Pepper to Taste
- OPTIONAL: You can add 2 – 3 oz of protein to this meal, chicken or shrimp work great!
For the Hummus Dressing:
- 1/3 Cup Hummus
- 2 Tbsp water
- 1 Tsp Lime Juice
- 2 Tsp Cumin
Directions:
Mix together Quinoa, Scallions, Red & Orange Peppers, Black Beans, and Cherry Tomatoes.
TIP: You can prep this ahead of time in a Mason Jar!
Whisk together Hummus Dressing ingredients.
Add Avocado and Dressing to the Salad, stir to combine.
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21 Day Fix Conversion
- 1 Yellow
- 1 Green
- 2 Blue
