We love this recipe from Coterie member Gena Hamshaw’s cookbook Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals because it’s basically a giant bowl of guac masquerading as a salad. Plus, it’s fast, easy and protein-rich (thanks to black beans). And if you have some leftover cooked quinoa, it’s ready in ten minutes.
1 cup quinoa, rinsed
2 avocados, halved and pitted
½ small white or red onion, finely diced
½ cup loosely packed chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
½ teaspoon kosher salt
One 15-ounce can black beans, drained and rinsed
1 cup cherry tomatoes, quartered
Extra-virgin olive oil, for drizzling
Romaine lettuce, minced garlic, hot sauce, red-pepper flakes and lime wedges, for serving
1. Cook the quinoa according to package instructions. Allow it to cool to room temperature.
2. Score the avocado flesh (still in the skin) with a paring knife, then scoop the flesh into a large bowl. Coarsely mash about half of the avocado with a fork, leaving plenty of chunks intact. Mix in the onion, cilantro, lime juice and salt.
3. Gently fold in the black beans, tomatoes and quinoa. Taste and adjust the seasonings if desired and drizzle with olive oil.
4. Serve on a bed of romaine lettuce topped with garlic, hot sauce and red-pepper flakes alongside lime wedges.