| 8 | 25 | 179 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 8 |
| 1 cup | Quinoa, uncooked |
| 1 3/4 cup | Water, filtered |
| 1/2 medium pepper(s) | Red bell pepper (organic) |
| 2 green onion (stem) | Green onion (chopped) |
| 1/4 cup | Pumpkin seeds (pepitas) (raw) |
| 8 cup | Arugula (organic) |
| 2 can (15oz) | Black beans, canned (drained & rinsed) |
| 2 cup | Cilantro (coriander) (organic) |
Rinse and cook quinoa in simmering water, covered, for 12 minutes. Turn off heat and let sit for 8 more minutes, until water is absorbed. In the meantime, chop peppers and onions, drain and rinse beans, and prepare dressing.
Stir vegetables, pumpkin seeds, and top with approved dressing into cooled quinoa.
To serve: Spoon 1/2 cup quinoa over 1 cup arugula, 1/2 cup black beans, and a handful of cilantro. Add mango slices or other fruit for extra sweetness.
| Grain | 1.1 |
| Meat Alternative | 0.7 |
| Vegetables | 2.4 |
