Yields: 2 Servings

This quick and delicious vegan supper is packed with protein, fiber, slow-low carbohydrates, and healthy fats.


  • 1 avocado, peeled and pitted
  • 3 Tbsp finely chopped organic red onion
  • 1 Tbsp lime juice
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 3 Tbsp chopped fresh cilantro
  • 1 cup frozen pre-cooked organic quinoa
  • 2 cups organic cooked black beans
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 2 cups organic mixed greens or baby spinach
  • 1 cup organic cherry tomatoes, sliced in half
  • 1 small organic red bell pepper, sliced
  • 1 small cucumber, peeled and thinly sliced
  • 1 small jalapeño, thinly sliced


  1. Mash the avocado with a fork in a medium bowl, then stir in the lime juice, sea salt, black pepper, and cilantro; leave aside.
  2. Heat the quinoa according to the package guidelines and season with salt and pepper to taste.
  3. In the meantime, combine black beans, garlic, and cumin in a small pot and cook until steaming.
  4. In two bowls, divide the greens, tomatoes, bell pepper slices, finely chopped red onion, and cucumber, then top with half the beans and half the guacamole. Top with sliced jalapeno.