The Loaded Bowl

Ya know, I’ve been upping my workouts lately to include, aside from CrossFit, runs. I’m running because I am training for another endurance event with Team In Training. I have yet decided if I’m going to run a half marathon or a full marathon, but nonetheless, I’m training hard. And with all of this training, a girl needs food. Good food. Good food with good taste.

Sadly, I just don’t understand a few things about the average person. One, most people just don’t like exercising. Why? How could you not? Endorphins are our friends people. Completely addicting, they feel good. Exercise also = healthy. Why would you not want to be healthy? Two, some people just don’t understand that healthy foods can taste really really really good. Often times, much better than fried, chemical laden, made-to-look-like food products. These impostors are not food and these should not be eaten. Period.

Anyway, with the rant out of the way, I made some good, healthy food last night. And just to clarify, good is a complete understatement.

I now present, for your viewing pleasure, a quinoa dish that out-tastes any (I dare you to try)…

The Loaded Bowl (slightly adapted from Clean Eating Magazine, Sept/Oct 2010)

Quinoa Bowl:

  • 1 cup quinoa
  • 1 15 oz. can beans (I used fava, any type will work)
  • 1 pint tomatoes, diced
  • 1 cup fresh cilantro, roughly chopped
  • 1-2 tbsp white onion, chopped
  • 1 large green onion, thinly sliced
  • 1/4 tsp chili and cayenne pepper (more or less to taste)
  • sea salt and freshly cracked pepper, to taste


  • 1/8 cup olive oil
  • 1/8 cup white vinegar
  • 1 garlic clove, crushed or minced
  • 1 avocado, diced
  • 1 lime, juiced
  • sea salt and freshly cracked pepper, to taste


One: Rinse quinoa thoroughly and add to a pot with 1 1/2 cups water. Heat quinoa and water until it comes to a full boil. Cover and reduce heat to lowest setting for 15 minutes.

Two: In a large bowl, add beans, tomatoes, and cilantro, onions, chili and cayenne pepper, salt and pepper, tossing to combine.

Three: Mix all dressing ingredients in small bowl until combined, adding the diced avocado and lime juice last.

These seemed to be the most convenient containers I could find at the moment...

Four: In another large bowl, fluff quinoa. Add the bean/tomato mixture to the quinoa and toss to combine. Adjust salt/pepper if needed.

Five: Time to plate bowl! Serve into bowls, drizzling with some of the avocados and dressing.

Six: Eat!

Consensus: This dish is easy, fast, SUPER DELICIOUS, and boyfriend approved (B.A.). B.A. means not only that it’s ;), but since the boyfriend’s seal of approval is on it, it tastes really really really good. He’s kind of a closet chef and knows his food. He thought it was one of the best dishes I’ve made. Hmmm.. recently he’s been saying that a lot lately…


FRESHEST garlic in the world.

A note on garlic: Eat it. The above picture is garlic grown from a town (Gilroy, known for garlic!) only about 25 minutes from my house. I have never seen, smelled, or tasted garlic this fresh. Straight out of the outer skin, it looked and tasted like roasted garlic, as you can tell my the amazingly orange color. Unbelievable flavor.

What is your favorite spice or herb or flavor to add to your dishes?? I’m really into freshly cracked pepper lately… I cannot get enough of it. I’m serious. I’m adding it to everything, even desserts! You’ll see tomorrow… What a tease I am. 😉

P.S. Is it just me or are there WAY too many amazing, wonderful, well written, entertaining blogs out there? I mean, I spend half of my morning (and then some. Oh, and pm hours) reading one blog after another- all truly fantastic foodie blogs. I love it but it can be completely overwhelming to keep up with them all. Anyone feeling the same way?

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