Using a bowl or plate, spoon 1 Cup quinoa onto dish.
Add a large spoonful (1/2 Cup) of black beans in the center of the bed of quinoa.
Slice tomatoes and spread around the outside of the black beans.
Lay chunks of Avacado next to the tomatoes.
Shred some Mozzarella cheese over the top.
Sprinkle Onion Powder generously and add 1/2 clove of freshly pressed garlic. Add salt and pepper as desired.
For a crunchier version of the Quinoa: put 1 Tbsp. olive oil into pan, heat, add 1 freshly pressed garlic clove and roast it slightly, then add 1 cup of the Quinoa and stir. Heat enough to hear it pop, approx, 3 minutes.
(Variations: *1/2 Cup cottage cheese mixed with the onion powder, garlic, sprinkle of: cumin, ground oregano, and chili powder. Layer this first on the bed of Quinoa then add the Black Beans, and continue as shown. *Start with a bed of tortilla chips, layer shredded lettuce, quinoa, cottage cheese, black beans, tomatoes, avacado and shredded cheese). Use some Bolthouse gluten-free Ranch dressing or Vinagarette or top with Salsa and sour cream or plain yogurt.
*This recipe is for an individual serving, adjust as needed.
This is a great lunch or dinner. You also get your 2 servings of vegetables with this dish.
