Black Bean-Quinoa Bowl

Frequently Asked Questions

• Are black beans good for you?

  Like other legumes, black beans are an excellent plant-based source of protein and fiber. They're also loaded with vitamins, minerals and antioxidants, and are linked to reductions in chronic disease risk.

• Is quinoa healthy?

  Quinoa is one of the few plant-based proteins that is a complete protein. It's also high in fiber and provides a healthy dose of manganese, folate, zinc, iron, phosphorus, magnesium and vitamin B1. Quinoa has also been linked with a reduction in chronic inflammation and disease, and may help regulate blood sugar. And since it's gluten-free, it's suitable for those who need to avoid gluten.

• What’s the best way to cook quinoa?

  You can easily cook quinoa on the stovetop, in the rice cooker and in the Instant Pot. Make a batch the day before and reserve the rest for other quinoa recipes.

• How do I store cut avocado?

  Use ¼ of an avocado for the bowl and store the rest. To store the remaining avocado, leave it in the skin and keep the pit intact if you can. The skin and the pit block oxygen from reaching the flesh, limiting how much is exposed and will inevitably turn brown. To help preserve the rest of it, place plastic wrap directly on the flesh so there's no chance of air getting to it and store it in the fridge. It should stay green for at least two days.

• What other types of salsa can I use?

  We use pico de gallo for the recipe, but feel free to use other types of salsa. Try Copycat Chipotle Corn Salsa, Roasted Tomatillo Salsa, Air-Fryer Roasted Pepper-Tomato Salsa, Cucumber Salsa or Tomato-Zucchini Salsa.

• Can I make a Black Bean-Quinoa Bowl ahead?

  Yes, you can! To make ahead, assemble the bowl up to 1 day in advance, with dressing on the side. To prevent the avocado from browning, toss it with some lime juice after dicing.