Mexican Quinoa Pinto Bean Salad
1 cup Quinoa (uncooked)
1 cup Pinto Beans (cooked)
1 cup diced squash/zucchini
1/2 red onion diced
2 tbs. olive oil
Handful of uncooked organic baby spinach or other dark green
2-3 tbs. green salsa (avocado salsa is good, spicier the better!)
1/2 bunch cilantro chopped (or add to taste)
1 avocado in chunks
2 green onions chopped (optional)
1. Cook the quinoa with 1 1/2 cups water. Let it boil then turn it down to simmer and cooked for about 15 minutes, until the grain is translucent and you can see a ring.
2. Sautee the onion and squash with the olive oil over medium heat until cooked, about 5-10 minutes. Add the spinach at the end at mix together to wilt it.
3. Put the cooked quinoa in a large mixing bowl and add the salsa. Mix well, then add the squash mixture and chopped cilantro. Top with the avocado and green onions.
Protein Profile:
1 cup uncooked quinoa= 24 grams protein (and 12 grams fiber!)
1 1/2 cups cooked pinto beans= 22 grams protein (and 22 grams fiber!)
Total protein= 46 grams!
I ate this salad before a 4 hour test and it kept me going all day! I thought this would be great brain food and I think it worked. I'll know for sure when I get my test results in 3 weeks. Try it out and let me know how it works for you.
