HealthSpan Wellness

Zesty Citrus Quinoa & Black Bean Bowl   

A nourishing one-dish meal

Makes 6 servings

Vegan, gluten free


2 cups quinoa, cooked

2 cups black beans (cooked and drained, or canned and drained)

2 cups cherry tomatoes, halved

1 cup fresh cilantro, chopped OR 1 cup fresh parsley, chopped

8 tbsp lime juice (approx. 4 limes)

Zest of 1 lime



¼ cup extra virgin olive oil

¼ cup apple cider vinegar

2 cloves garlic, minced

1 tsp fresh lemon juice

½ tsp sea salt

½ tsp black or white pepper


1 avocado, pitted, peeled and sliced


1.      Set prepared quinoa aside.

2.     In a large mixing bowl, add beans, tomatoes, lime juice, lime zest and cilantro/parsley, tossing to combine.

3.      Add all dressing ingredients into a food processor or blender.  Pulse until garlic is blended and dressing appears creamy.

4.      Fluff quinoa with a fork and add to bean mixture. Toss to combine.

5.      Serve in bowls, topped with avocado slices and drizzled with dressing, dividing evenly.  If desired, garnish with a few more springs of cilantro/parsley.


This vegan bowl keeps well in the fridge for 3-4 days.  If you’re prepping for one, slice the avocado fresh and add it to the mix just before serving.  Without the avocado the dish will last up to 5 or 6 days in the fridge, and it freezes too!


Nutritional Analysis, per serving:

Calories                       435

Carbohydrates            57 gm

Fiber                            12 gm

Sugar                          3 gm

Fat                               18 gm

Protein                        14 gm