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You’ll tackle workday meals and party munchies all at once with this vibrant bowl It’s packed with everything you love about guac plus chewy grains hearty beans and tangy extras Every bite pops with color and you won’t find a boring spoonful here
This disappeared at my first picnic in less than fifteen minutes Everyone wanted to know what I brought so now it’s my last minute party trick every time
Tasty Ingredients
- Romaine lettuce: Crunchy greens make a perfect base Go for crisp deep green leaves
- Extra-virgin olive oil: Use a good cold pressed kind if you can It brings out bold flavors
- Cherry tomatoes: Juicy ripe minis bring sweet pops of color
- Black beans: Get canned and drain them Look for low salt options Protein and earthy flavor with little effort
- Kosher salt: Your flavors come together faster with fine salt
- Freshly squeezed lime juice: Tart and zippy Use real limes for a bright boost
- Fresh cilantro: Snappy and green Pick perky bunches for best bite
- Onion: White is mild red is sweet and colorful Dice it up for your vibe
- Avocados: Pick soft ones with a little give Super creamy for your base
- Quinoa: Try organic if you want A little nutty and full of protein
- Minced garlic hot sauce red pepper flakes and lime wedges: Top with these for heat and zing Add what you like
Simple Step-by-Step Directions
- Add All the Toppings
- Spoon your salad over crisp lettuce Drizzle with olive oil and pile on garlic splash some hot sauce sprinkle red pepper and set out lime wedges Let everyone finish their bowl
- Gently Mix Together
- Combine the black beans tomatoes and cooled quinoa into your bowl Fold it gently everything should stay light and chunky Fix lime and salt if you want
- Stir in Flavor Goodies
- Add chopped onions, a handful of cilantro, plenty of lime, and kosher salt into the avocado Mash just enough to keep things zingy and colorful
- Make Your Avocado Base
- Score your ripe avocados scoop into a bowl and smash about half Keep plenty of chunks for texture
- Start With Quinoa
- Wash your quinoa well Cook it with twice as much water Bring to a boil cover turn down low let it simmer 15 minutes Pull off the lid and cool to room temp It’ll fluff right up
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I love how creamy avocado pairs with spicy hot sauce and tart lime It’s guac you eat by the spoonful not chips That’s a favorite at all my summer cookouts
How to keep it fresh
Store the salad tightly sealed in the fridge for up to two days Plop plastic wrap right onto the top to stop the avocado from browning If you make it ahead wait to cut the avocado until just before you eat
Swaps and alternatives
Chickpeas or kidney beans totally work in place of black beans or toss in roasted corn instead of tomatoes No love for cilantro No problem parsley is cool Try brown rice if you want a new base
Ways to serve
Enjoy it as a loaded main dish with crunchy tortilla chips or serve alongside tacos, grilled chicken, or roasted veg All the bold flavors pair great in lettuce wraps or bring it to a potluck Your friends will be asking for it
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Food Traditions and Background
Guacamole is classic in Mexican kitchens Adding quinoa is the modern move blending old school flavors with trendy grains This bowl’s about mixing fresh veggies and world food It brings everyone together
Recipe FAQs
- → How do I prep this ahead?
Make the quinoa and chop up the rest early if you want, but keep the avocado and lime out until you’re almost ready to eat so it stays fresh.
- → What other proteins can I toss in?
Throw in tofu, chicken off the grill, or even shrimp for extra protein, or just pile in more beans if you’re keeping it plant-based.
- → Any tricks to keep avocados green?
Lime juice really slows down browning. Pop any extras in a tight container and get rid of any air sitting on top.
- → Can I swap out the quinoa?
Absolutely—try brown rice, bulgur, or even farro for a different chew and fresh texture.
- → What else could I sprinkle on top for taste?
Crushed garlic, fresh or dried herbs, a hit of hot sauce, chili flakes, or some feta cheese make this dish even tastier.