Quinoa Avocado Salad with Black Beans Over Arugula

This is one of my favorite healthy recipes, taken from the website of Dr. Mark Hyman:



  • 1 Cup Quinoa
  • 1 3/4 Cups Water
  • 1/2 Red Bell Pepper diced
  • 2 Scallions thinly sliced
  • 1/4 Cup Pumpkin Seeds toasted
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3/4 Tablespoon Fresh Lime Juice
  • 1 Pinch Sea Salt
  • 4 Cups Baby Arugula
  • 1 Fresh Ripe Avocado sliced
  • 1 Can (15 ounce) Black Beans drained and rinsed
  • 2 Tablespoons Fresh Cilantro


  • Rinse the quinoa and drain. Place in a saucepan with the water. Cover and bring to a boil. Reduce to low heat. Let simmer for 12 minutes. Turn off heat and let sit, covered, for another 8 minutes until all the water is absorbed.
  • Remove the quinoa from the pan and fluff with a fork onto a plate to cool. When cool, add the pepper, scallions, and pumpkin seeds. In a small bowl, combine the olive oil, lime juice, and salt. Toss with the quinoa.
  • To serve, place arugula on a plate, spoon the quinoa salad on top, then garnish with fresh sliced avocado, a spoon of drained black beans, and a sprinkle of cilantro.
  • Optional: add slices of grilled chicken breast seasoned with a pinch of salt and pepper.
  • Note : if you are on the advanced plan, omit the quinoa.