2 cup dark leafy greens, like: kale, aurgala, or spinach
1/2 cup peeled,diced cucumbers
1/2 cup diced tomato
1 avocado, peeled and diced
1/2 cup diced bell pepper
1/2 cup black beans, rinsed
1/2 cup diced red onion
2 TBSP cilantro leaves
Spicy Pico Dressing:
1 very small clove garlic, smashed
1/2 serrano pepper, chopped
1 TBSP cilantro leaves, chopped
1 TBSP diced red onion
1 TBSP diced tomato
2 TBSP lime juice
1/4 tsp cumin
1/4 tsp salt
dash pepper
1/4 cup olive oil
2 TBSP peanut oil (or other neutral oil)
DIRECTIONS
In a small pot combine the water, quinoa, and salt and bring to a boil. Stir then reduce the temperature to low and simmer for 15 minutes. Take off the heat and stir in the chia seeds. Allow to cool to room temperature, or if you prefer, refrigerate until cold.
Make the dressing: Combine the garlic, serrano pepper, cilantro, red onion, tomato, lime juice, cumin, salt, and pepper in a blender and puree. With the motor running slowly drizzle in both types of oil.
Divide the greens between 2 large bowls (flatter, wide bowls will work better than deep narrow ones). Drizzle each with 1/2 tablespoon of the dressing. Divide the quinoa mixture and place in the center of the two bowls on top of the greens. Arrange each remaining ingredients around the quinoa, making little heaps of cucumbers, tomato, avocado, bell pepper, black beans, and red onions, cilantro. Drizzle each bowl with another 1/2 tablespoon of dressing. Serve the remaining dressing on the side.
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