Tomato-Avocado-Quinoa Bowl

Serves 3-4


12-14 cherry tomatoes, halved

1 avocado, pitted and sliced

1 medium cucumber, thinly sliced

1/2 small onion, sliced

1 cup black beans canned or cooked

1 ear corn, kernels sliced off

1/2 cup quinoa, uncooked

1 radish, sliced thinly

2 palm hearts, sliced thinly

3 leaves of fresh basil

Salt and pepper to taste

1. Add ingredients to a bowl. Set aside.

2. Mix lemon juice and Dijon mustard in bowl.  Slowly pour olive oil into bowl, mixing with a whisk. Add salt and pepper. Stir.

3. Drizzle the Lemon-Vinaigrette on top of vegetables. Gently toss.

4. Let bowl sit for 10 minutes.  Serve.

Lemon vinaigrette

2 tablespoons lemon juice

1/3 cup evoo

1-2 tablespoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

  • Facebook Social Icon
  • Twitter Social Icon
  • Pinterest Social Icon
  • Instagram Social Icon

Follow me on

Parler, FacebookTwitter, & Pinterest!

Eat, Read and Dream. Order for yourself or a favorite person!!  Inspired by my Foodie Lit columns and now available on Amazon & Book Baby. Order now!

Bragmedallion Cover smaller (1).jpeg

Contact Us!

Have you made these recipes? Let me know in the comments! Or tag me on @srweintrob on Twitter, @srweintrob on Parler or expandthetable on Facebook.

Check out our editing and content strategy services, Editing Unlimited!